Beef Stew#2
Submitted by marald
The easiest slow cooker beef stew you will ever make. Toss beef, vegetables, cream of mushroom soup, and tomato soup into a crock pot and walk away for 5 to 8 hours.
YIELD
2 servingsPREP
30 minCOOK
8 hrsREADY
8 hrsIf you can chop vegetables and open two cans of soup, you can make this stew.
That is genuinely all there is to it. Bite-sized pieces of beef go into the slow cooker with whatever vegetables you have on hand, a can of cream of mushroom soup, a can of tomato soup, and a splash of water.
Set it on low, go about your day, and come home to a thick, warming stew that somehow tastes like it took real effort.
The two soups do all the heavy lifting, creating a rich, creamy-tomato broth that seasons itself.
Kitchen Tips
- Use an inexpensive cut of beef like chuck or stew meat. The long, slow cook breaks down tough fibers and makes cheap cuts incredibly tender.
- Cut everything into similar-sized pieces so it all cooks at the same rate.
- Hold off on seasoning until you taste it at the end. The canned soups bring plenty of salt and flavor on their own.
- This freezes well in portions. Make a double batch and stash some for busy weeks ahead.
Ingredients
Directions
Cut into bite size pieces any vegetables you like, mainly, carrots, onions, celery, etc.
Purchase the least expensive piece of beef or chicken if you prefer and cut it into bite size pieces, removing most of the fat and marbling.
Put it all mixed up into a crock pot with 1 can of Golden Cream of Mushroom Soup and 1 can of plain tomato soup, and about ½ to 1 can of cold water.
Cook 5 to 8 hurs. on slow or med., and you may not want to use any seasonings until after the first time.
Other than a little pepper, that is all I have ever needed to add.
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