Crockery Pot Beef Stew

1 tbsp. cooking oil
1 lb. beef stew meat, cut into 1-ionch cubes
12 oz. small red potatoes, quartered (about 2 cups)
4 med. carrots, cut into 1/2-inch pieces (2 cups)
1 can condensed cream of mushroom or cream of celery soup (103/4 oz.)
1/2 c. dry red wine or beef broth
1 env. regular onion soup mix

1/2 tsp. dried marjoram or thyme, crushed
1 pkg. frozed cut green beans, thawed (9 oz.)

1. Heat oil in a large skillet. Cook beef, half at a time, in hot oil until brown. Drain off fat.

2. Place potatoes, carrots, and beef in Crockery Pot. Stir together condensed soup, wine, soup mix, and marjoram in a medium bowl. Pour over meat.

3. Cover; cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.)

4. Turn to high, if using low heat. Stir in thawed green beans. Cover; cook for 5 to 10 minutes more or until beans are tender.

Makes 4 servings.

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