Categories: Soup

Ingredients

• 3TB Olive Oil
• 3-4lb Chuck Roast, trimmed and cut into 1" pieces
• 1 cup Flour
• 6-7 Carrots, peeled and sliced
• 4-5 Potatoes, peeled and quartered
• 2 Stalks Celery
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 3TB Seasoned Salt
• 3TB Garlic Salt
• Salt and Pepper
• 2 10oz cans Rotel
• 14oz can Beef Broth
• 1 cup Corn
• 1 cup Peas
• 1 cup Green Beans
• 1TB Corn Starch
• 1TB Water

Directions

1. Coat stew meat with flour. Place in soup pot. Add seasonings to meat.

2. Brown meat on all sides. Turn the crock pot to high. (Stays on high the whole cooking time)

3. Add potatoes and carrots to crock pot. Add celery, onion, and garlic to crock pot.

4. Place browned meat on top of veggies. Pour Rotel on top of meat. Then pour beef broth on top of meat.

5. Cover and cook until meat is tender and potatoes are done. In last hour of cooking add corn, peas, and green beans.

6. Right before stew is done, mix corn starch with water in a small bowl. Add to the stew to thicken.

Email to a friend | Print this recipe | Back