Wednesday, January 30, 2013

Crock-Pot Beef Stew

 Crock Pot- Make it Sunday morning, Eat it Tuesday.

3 lbs of chuck roast
small bunch of celery
bag of carrots
large can of diced tomatoes
beef broth
2 onions
1 pouch of dry onion soup mix
1-2 cups of flour (optional)

Prep the meat first, seasoning with sea salt and cracked pepper. Cut into 2 inch pieces and throw into crock pot. Slice celery, carrots and onions in large pieces and throw into crock pot. Pour can of diced tomatoes in the can (along with the juices). Pour the beef broth in and the dry onion soup mix. Add flour as you like to thicken the soup. Mix all together and set on the lowest possible setting. My crock pot has a "warm" setting, even lower than the "low" setting which is perfect for leaving it for a 2 day crock pot meal.