I came to conquer the blah-blah-blues of January. Those chill-you-to-the bone winds along with the sad realization that the holidays are over and not to return for an entire year are a definite call for comfort food.
This, my friends, is the ultimate comfort food. It is in the same class as fluffy buttermilk biscuits, hashbrown casserole, and chicken-noodle soup. But, unlike it's classmates, this Slow-Cooker Beef Stew will fill up your husband as a stand-alone meal. And when the man is full, the mom is happy. And when the mom is happy, everybody's happy. Am I right?
Here's the winning line-up: Stew beef, red potatoes, celery, carrots, beef broth, tomato soup, olive oil, tomato soup, Italian seasoning, and garlic powder.
Brown stew meat in a heavy skillet coated with olive oil. Sprinkle generously with seasoning salt while it's browning. Don't cook through--just brown.
Add the meat to your slow-cooker. Reserve the juices in the pan.
Add the chopped potatoes and carrots to the slow cooker.
Sauté the chopped onions and celery in the reserved juices until onions begin to look clear.
Add this (including juices) to the slow cooker. Stir in beef broth, tomato soup, Italian seasoning, and garlic powder.
Cook on high 4-6 hours. Serve warm.
This is some of the yummiest broth you'll ever have in a soup, and the meat is perfectly tender. This is one of those staple recipes you'll come back to again and again!
(Full recipe below)
Slow Cooker Beef Stew
1-1.5 lbs beef stew meat
1 tablespoon Olive oil
2 teaspoons seasoning salt
3 medium red potatoes, chopped to 1 inch pieces
25 baby carrots , chopped
2 stalks celery, chopped
1 medium sweet yellow onion, chopped
3 cups beef broth
1 large (26 ounce) can tomato soup
1/2 teaspoon garlic powder
2 teaspoons salt-free Italian seasoning
1. Coat a heavy skillet with olive oil. Add stew meat and sprinkle all over with seasoning salt. Sear the meat by frying on high, turning meat over until outsides of are just browned. Use a slotted spoon to add the seared meat to a slow cooker. Keep the juices in the skillet.
2. Add the potatoes and carrots to the slow cooker.
3. Sauté the celery and onion in the leftover meat juices until onion starts to look clear. Add this to the slow cooker.
4. Stir in broth, soup, garlic powder, and Italian seasoning. Cook on high 4-6 hours. Serve warm.
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