
Crock Pot Beef Stew

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First, let's make one thing clear: I made this beef stew because my husband requested it. Not because I like it. I do not eat beef stew. However, Eric begged me to try it...and I gave in. The meat was so tender it was falling apart. The flavors in this stew are incredible. I must say, this beef stew will be made again...and I will eat it again.
ingredients
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serves: 4-6
All Purpose Flour
2 lb Boneless Beef Chuck Roast, trimmed and cut into 1 inch cubes
Vegetable Oil
Water
2-4 Beef Bouillon Cubes
1 10 3/4 ounce can Condensed Tomato Soup
3 tsp Italian Seasoning
1/2 tsp Black Pepper
2 medium sliced Onions (optional)
2-3 inch medium-large Russet Potatoes, peeled and cut into 1 1/2 pieces
3 medium Carrots, cut into 1 inch pieces
2 stalks Celery, cut into 1 inch pieces (optional)
3/4 cup Frozen Peas, thawed
Servings Per Recipe: 4
Amount per Serving
Calories: 770
- Total Fat: 29.8 g
- Saturated Fat: 11 g
- Trans Fat: 1.5 g
- Cholesterol: 159.1 mg
- Sodium: 603 mg
- Total Carbs: 75.8 g
- Dietary Fiber: 8 g
- Sugars: 14.6 g
- Protein: 53.4 g
preparation

comments
amandamccullough
February 5, 2016