Nothing is better than dinner cooking away in a Crock-Pot, especially when it's cold and snowy outside - like it is here today. Below is my favorite recipe for beef stew. It turns out great every time. The sauce is thick and savory, which is what I like in a stew. If I'm wanting a whole Crock-Pot full to feed a crowd, I just add more veggies and double the sauce.
Hearty Beef Stew
1 pound beef stew meat
1 tablespoon cooking oil
12 ounces small red potatoes, quartered
4 medium carrots, cut into ½-inch pieces
1 (9 ounce) package frozen cut green beans
1 (10 ¾ ounce) can cream of mushroom soup
½ cup beef broth
1 envelope regular onion soup mix
½ teaspoon dried marjoram or thyme, crushed
In a large skillet brown meat, half at a time, in hot oil. Drain off fat. In a 3 ½ or 4 quart crockery cooker place potatoes, carrots, green beans, and meat.
In a bowl combine soup, broth, soup mix, and marjoram or thyme. Pour over meat. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
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