crock-pot stewed beef
(3 RATINGS)
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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prep time
10 Min
cook time
8 Hr
method
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yield
Ingredients
- 2-3 pounds chuck roast or pot roast
- 5-8 pounds white or gold potatoes
- 2 tablespoons pepper
- 2 tablespoons sea salt
- 2 tablespoons worcestershire sauce
- 1 teaspoon thyme (ground or leaves)
- 1 teaspoon marjoram
- 1 package dry onion soup mix
- 1 stick butter
- 1 can golden mushroom soup
- 2-3 cups beef stock
How To Make crock-pot stewed beef
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Step 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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Step 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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Step 3Serve with fresh crusty bread
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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