crock-pot stewed beef
(3 ratings)
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Thick, rich and hearty beef and potatoes that makes the cold go away. Add in carrots, celery, and less potatoes for a beef stew. I like using pot roast or chuck roast instead of bottom round because of the marbling in the roast leads to a much juicier and tender finished product. My mother-in-law uses golden mushroom soup which gives it a nice flavor, it was a wonderful tip from her.
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(3 ratings)
prep time
10 Min
cook time
8 Hr
Ingredients For crock-pot stewed beef
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2-3 lbchuck roast or pot roast
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5-8 lbwhite or gold potatoes
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2 Tbsppepper
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2 Tbspsea salt
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2 Tbspworcestershire sauce
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1 tspthyme (ground or leaves)
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1 tspmarjoram
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1 pkgdry onion soup mix
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1 stickbutter
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1 cangolden mushroom soup
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2-3 cbeef stock
How To Make crock-pot stewed beef
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1Trim some of the fat from the roast and cut into large chunks. Peal the potatoes and cut into cubes- a little smaller then the beef.
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2Combine all the ingredients into a large crock-pot and turn on low for 8 hours or until the potatoes are tender. Stir ever so often so the potatoes don't stick to the sides.
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3Serve with fresh crusty bread
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