WKYT - Chef Walter - Recipes

Slow Cooker Beef Stew Thursday, November 11, 2010


2 to 2 1/2 pounds very lean beef stew meat
2 TBSP oil
2 cups onions, coarsely chopped
1 cup celery cut into 2 inch pieces
5 large potatoes, cut in eighths
4 or 5 large carrots, cut in 2 inch slices
2 or 3 Parsnips, peeled and cut into chunks (optional)
salt and pepper to taste
garlic powder (optional)
1 can condensed tomato soup


Brown stew beef in oil. Add chopped onions and sliced celery and cook until vegetables are tender. Transfer meat and onion mixture, remaining vegetables and seasonings, soup, and a soup can of water to the slow cooker. Cook on low 8 to 10 hours or high 5 to 6 hours. Serve with a crusty bread or even cornbread.


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