Serves 4
1 lb beef stew meat or 1 lb roast cut into small, bite-size pieces
2 carrots, finely chopped
2-3 potatoes, cubed
3 celery stalks, finely sliced
2 T dehdrated onion or 1/2 cup chopped onion
1 tsp salt
1 tsp sugar
2/3 cup water
1 (10 3/4 oz) can of tomato soup
2 T dry tapioca
Combine all ingredients in slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Serve with freshly baked bread.
Review:
My mom used to make this recipe for us when we were little and we would call it "no puke stew" instead of "no peek stew" because we thought it tasted great. It is such an easy beef stewish recipe and there was no leftovers because everyone ate it all. My 4-year-old said she didn't want it because it was yucky but once I got her to try it she ate her whole bowl. One thing that I do is make sure to cut the carrots into very small pieces. That way, there not as distinguishable...most kids don't love cooked carrots. I wasn't planning on making this recipe in MAY, for goodness sake, but the weather has been so cold that it seemed like a good day for this yummy comfort food. 4 stars
8 comments:
This is very similar to a stew that my mom made growing up. We slow bake it though.
(whatilove,whatido,blogspot.com)
My dad used to make this in the Dutch oven. Yummy!!
I have made this in a dutch oven or large pan and cooked it all day in the oven @ 250 degress.
Yummy that way as well
I make this either in the crock pot or a chicken roaster or dutch oven like other said above. It's a family favorite!!! Even my super picky husband LOVES this. I'm allergic to carrots (lame, I know) so I leave those out. I've used diced rutabegas to add more nutrition and a little sweetness (though then I discovered I'm sensitive to those too, lol). It's great stuff!!!
Whats your favorite roast to cut up for this??
The best kind of roast to use is a cut from the chuck (like chuck roast, chuck eye roast) or I like cross rib roast too. Good luck!
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