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Crock Pot Beef Stew

REALITY COOKING: CRAZY CROCKPOT BEEF STEW

The rage on TV now is all the “reality” shows. Well today we’re going to do “reality cooking”. An interesting conversation ensued after a recent class I taught to busy Moms who want to feed their families well but who have little time to chop, mince, etc.

Well I’ve got it! And talk about reality cooking, this is it. The reality of most of our lives is that we have good intentions but little time when it comes to feeding ourselves and our families. This crock pot beef stew recipe takes the guesswork and time out but leaves all the flavor and nutrients in!

1 boneless beef roast (I like English cut chuck roast because it holds together – you can use regular chuck roast but know that it will fall apart after it cooks, looking more like a pot roast)
1 bag, approx 2 pounds or so, frozen stew vegetables
2 cans cream of mushroom soup, undiluted, fat free if desired
2 pouches dry onion soup mix
1 can beef broth plus 1-2 cans water
1 cup dry red wine (opt but good)
1 bay leaf (also opt but good – bay is a warming herb and allows you to use less salt)
Cooked noodles if desired

Spray crock pot. Cut roast into 2” chunks. Lay in bottom of crock pot. Add frozen vegetables. Mix mushroom soup and dry onion soup mix together. Pour over vegetables. Pour red wine over and add bay leaf. Let cook on low 8-10 hours or high 4-5, or until meat is cooked through. Enjoy!

Delicious Crock Pot Beef Stew.

 

Crock Pot Beef Stew

©2007 Rita Heikenfeld and AboutEating.com