Easy Beef Stew

I can't believe it's November already.  Here's something warm and hearty for a cool fall day.

This was (and still is) one of our family favorites for Sunday dinner.  Mama used to throw all the fixin's in the crock pot before church and we'd come home to the house smelling delicious.  Supper was on the table in minutes.

This recipe adds emphasis to easy in that it uses a condensed cream soup.  But if you have the time and gumption, you can make your own gravy.  For an easy gravy, use the recipe from this tutorial, and swap the broth for whatever tickles your fancy.

So here we go.  Start by prepping your vegetables.  You can peel and wash if you want, but I just give 'em a good scrubbing and call it good.  

Throw all the chopped veggies into a greased slow cooker.

Mix 'em up.

And now, for two ways to cook the meat.  If you're running short on time, throw a hunk of pot roast in there,

cover it in vegetables, and let the magic happen while you're gone.  After a few hours the meat will be cooked and tender and you can pull it apart with forks and stir in the shreds.

If you'd rather serve your stew with chunks that are just as tender, cut into cubes before adding to the pot.

Mix it all up.

Add a couple cups of water.

Salt, pepper and spices.

Coat it well!

Next comes the condensed soup (or gravy).  I'm using cream of mushroom here, but you could do beef, chicken, celery, or even tomato.  Just scoop it out,

and slather it on.

Put on the lid and cook on high for 4 to 6 hours.

Easy Beef Stew

3 medium potatoes, washed and cubed (peeled if desired)

3 medium carrots (or 2 cups baby carrots), washed and diced

1 large onion, peeled and diced

2 cups green beans, washed and ends cut off (or frozen)

3 lb beef pot roast, cubed if desired

1 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

2 cups water

1 small can condensed soup (or 2 cups gravy)

Grease inside of large slow cooker.  Prep vegetables.  Put vegetables in slow cooker and mix vegetables together.  Add meat and cover with vegetables.  Pour in water and condensed soup or gravy.  Cover with lid.  Cook on high setting for 4 to 6 hours, or until meat and vegetables are tender.