I am not sure if I will be doing dinner this Wednesday. See, this Wednesday is N’s birthday and I don’t know what he wants to do for it yet. I don’t want to leave you hanging without a recipe though so I will give you a Fairly Simple Beef Stew.
Here it is:
•3 pounds Beef Chuck Shoulder Roast
•2 whole Large Russett Potatoes, Peeled And Cubed To 3/4″
•8 ounces, weight Baby Carrots, Cut In Half
•3 stalks Celery, Sliced To 1/4″
•1 can (10.5 Oz) Condensed French Onion Soup
•1 can (10.5 Oz) Condensed Beef Consomme
•1 can (10.5 Oz) Condensed Tomato Soup
•3 cups Water, Divided
•2 whole Bay Leaves
•¼ teaspoons Granulated Garlic
•1 teaspoon Black Pepper, Ground Fresh
•2 Tablespoons Worcestershire Sauce
•4 Tablespoons All-purpose Flour, Divided
•2 Tablespoons Canola Oil
•2 teaspoons Garlic Salt
Preparation Instructions
Trim all the excess fat from the beef and cut into 1″ cubes.
Season the beef with the garlic salt and coat with 2 tablespoons flour.
Heat the canola oil in a large heavy saute pan over medium-high heat.
Add the beef to the pan and quickly brown on all sides. (If necessary, brown the beef in batches to avoid over-crowding the pan.)
While the beef is browning, preheat your slow cooker to high heat.
Add all three soups, garlic, pepper, bay leaves, and the Worcestershire to the slow cooker.
Add the browned beef to the slow cooker and deglaze the pan with 2 1/2 cups water.
Add the deglazing water to the slow cooker, cover, and cook for two hours on high.
Add the celery, carrots and potatoes to the slow cooker and stir to combine.
Cook for another hour on high.
Combine 2 tablespoons flour and 1/4 cup water in a small bowl and whisk with a fork until it forms a smooth slurry.
Add the flour and water slurry to the slow cooker, stir well, and cook for another 45 minutes, stirring occasionally.
I got this from Tasty Kitchen. I love this site because there are so many great recipes on it. It is Pioneer Woman’s recipe site.
Have a great week.
