Monday, November 7, 2011

Beef Stew

This recipe is fresh, hearty, and totally perfect for this Winter weather!!! ENJOY!

Beef Stew

2 lbs boneless beef chuck roast (cubed)
12 oz red potatoes (quartered)
1 bag of carrots (I used the tiny size)
1 onion (cut into wedges)
1  can cream of mushroom soup
1 cup beef broth
1 tsp dried thyme
2 cups loose pack frozen green beans

Trip the fat from the beef. Cut beef into 1 inch cubes.  Coat an unheated large skillet with nonstick cooking spray.  Cook and stir until browned. Drain the fat from the beef.  Place beef in crock pot. Add potatoes, carrots, onion, cream of mushroom soup, beef broth, and thyme.  Stir to combine.  Cover and cook on low heat for 8-9 hours or on high from 4- 4 1/2 hours.  Stir in green beans.  Cover and cook on high for 30 minutes more. Makes 6,  1 1/3 cup servings.

Enjoy this heavenly stew!!!

{this recipe was brought to you by Ashley}

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