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Beef Stew

2 md Potatoes; peeled and diced, up to 3
4 Carrots; peeled and sliced
1 Medium Onion; peeled, (you can slice it up, or leave it whole)
1 can of Tomato Soup; (Low sodium/Lite works fine too)
1 pound of raw Stew Beef;
4 Bay Leaves
5 beef Bouillon Cubes
Sprinkling of Oregano
Sprinkling of Pepper

Put all ingredients in slow cooker. Fill slow cooker with water. Cover. If the beef is thawed, cook 6-8 hours on low. If the beef is frozen, cook 6-8 hours on high. This stew does not have to be watched or stirred. You can put it on before you leave for work and it will be ready when you get home. Variation: You can also add some barley to the stew, but as barley will absorb the water, you will have to watch the stew and add more water so it does not burn.

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