Ingredients
- 2 1/2 pounds beef shoulder roast (cut into bite sized cubes (or if you like you can use pre cut stew meat)
- 3/4 cup flour
- 1/4 cup oil (vegetable oil)
- 1 1/2 teaspoons dried parsley flakes
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons seasoning salt (If you have Penzy's Smoky 4/S seasoned salt by all means use it)
- 5 cups potatoes, russet (peeled, washed, and cut into bite sized pieces)
- 1 pound carrots (baby carrots)
- 1 cup onion, sweet (coarsely chopped)
- 1/2 cup water
- 2 (10 3/4 ounce each) condensed soup (Campbell's Golden Mushroom soup)
- 2 bay leaves
How to Make
-
Step 1: In a large bowl add flour and cubed beef, cover meat with flour until well coated and set aside.
-
Step 2: In a large skillet heat oil until hot but not smoking, then add beef.
-
Step 3: When meat starts to brown, sprinkle with seasonings and stir until meat is coated ( Remember, you just want to brown the meat not cook it until it's done ).
-
Step 4: While the meat is browning, place vegetables in the bottom of the crockpot.
-
Step 5: Place browned meat over vegetables, add water, soup and place bay leaves on top of soup.
-
Step 6: Check after 6 hours and remove bay leaves, stir once or twice until veggies are well blended.( Add more water at this time if it seems too thick).
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.