I recently came across this old recipe a co-worker gave me back in 1996, when I used to eat beef all the time. Since it’s soup season around here, and I happen to have a little boy who begs me for “meat,” I thought I’d give this recipe a try in our home. It was a big hit, even with me–the almost vegetarian.
If you are looking for a hearty, one-pot meal that screams “COMFORT FOOD!” look no further.
5 or 6 Hour Stew
Prep time: About 15 minutes
Cooking time: 5-6 hours (duh)
In a crock pot or a 13 x 9 inch baking dish combine the following:
2 lbs stew meat (I bought an organic roast and cut it up myself)
2 to 4 potatoes, peeled and cubed (there’s no right or wrong here–we like a lot of potatoes)
1 to 2 cups baby carrots
8 to 16 ounces cream of tomato soup*
8 to 16 ounces cream of mushroom soup*
8 to 16 ounces cream of celery soup*
1 can peas, drained (add peas when almost done)
(you will notice, no peas in my stew.)
(that’s because I forgot to add them.)
(which is unfortunate, because I LOVE peas.)
*for these soups, I used Imagine Organic brand–I don’t like the canned/condensed stuff. But if you choose canned/condensed, be sure to add one can of water
*Also, I don’t mean to sound like I don’t know how much of these ingredients to put in. But you know how you like your stew–more or less hearty, more or less saucy. And you know how many people you have to feed. And you can see when the soup is running over the top of your baking dish (that’s bad–I don’t recommend that).
I just put it all in the crock pot and filled it up almost to the top.
Cover and cook for 5-6 hours in a a preheated oven at 250-degrees OR in a slow cooker on low. (I think I turned mine up to high for the last hour). When it’s hot and bubbly, it’s done. Don’t forget to add the peas!!!
Serve with hot, fresh rolls. The kind that you can sop up all the gravy from the bottom of your bowl. Yummo!