Vegetable Beef Stew
From mattdrew 5 years ago
- 8 hours to make
- Serves 6 - 8
Hearty beef stew with lots of flavor
Ingredients
- 1 1/2 - 2 lb beef roast shopping list
- 3 medium potatoes cubed shopping list
- 1 medium onion chopped shopping list
- 1 1/2 cups of baby carrots shopping list
- 3 cups of water shopping list
- 1 1/2 cups of baby carrots shopping list
- 1 (10 3/4) can of condensed tomato soup shopping list
- 1 tbsp Worcestershire sauce shopping list
- 2 - 4 teaspoons beef bouillon granules shopping list
- 1 garlic clove, minced shopping list
- 1 tbsp thyme shopping list
- 2 - 4 bay leaves shopping list
- 3/4 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1/4 cup cornstarch shopping list
- 3/4 cup cold water shopping list
- 2 cups frozen peas, thawed shopping list
How to make it
- Mix together cubed potatoes, baby carrots and chopped onion and set aside
- Generously season the beef roast with salt and pepper on each side.
- Brown the roast on medium-high 5 ;minutes on each side in cast iron or heavy skillet.
- Move roast to crock pot and cover with vegetables.
- Dissolve beef bullion in 2 cup of hot water pour into crock pot.
- Simmer 1 cup of water and thyme in same pan beef roast was seared. Pour into crock pot scrapping dripping from the seared beef.
- Add in garlic, condensed tomato soup, Worcestershire and bay leaves, stir well and cook on low for 8 hours.
- 30 minutes prior to serving combine the 3/4 cups of water and corn starch, mix well, stir into the stew and turn up heat to high for 30 minutes to let thicken up.
- Just before serving stir in frozen, thawed peas.
- Enjoy!
People Who Like This Dish 1
- clbacon Birmingham, AL
- mattdrew West Des Moines, IA
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