Susan's crockpot beef stew for a crowd
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Beef, tip round, 2.9 lb Cut into pieces and browned lightly.Carrots, raw, 850 grams slicedGreen Beans (snap), 400 grams Yellow Sweet Corn, Frozen, 400 grams Peas, frozen, 200 grams Bay Leaf, 1 grams wholeThyme, fresh, 2 tsp Pepper, black, 1 tbsp or to tasteSalt, 1 tsp 2 can cream of mushroom soup , 970 gram(s) (I used Unox)2 low-salt beef bouillon cubes (I used Knorr) per 100ml with water, 4.75 cup total (remove)*Potato, raw, 4.5 cup diced (remove)
In a thick bottomed pan, brown the beef in batches and then transfer to a slow-cooker or thick oven dish making sure to transfer juices as well.
Add cream of mushroom soup, crumbled bouillon cubes and about 1 liter (1qt) water or until the slow cooker is at least 1/2 full.
Turn slow cooker on high.
Add salt, bay leaf, thyme, and black pepper and stir.
In a large saucepan, pre-boil potatoes and carrots until not quite done (about 8 minutes). Cool and put in a bowl until later.
Let slow cooker cook for about 4 hours and then add all of the vegetables and stir. Replace lid and continue cooking for at least 2 more hours.
Serve with crusty bread.
Number of Servings: 20
Recipe submitted by SparkPeople user POOTERBUG.
Add cream of mushroom soup, crumbled bouillon cubes and about 1 liter (1qt) water or until the slow cooker is at least 1/2 full.
Turn slow cooker on high.
Add salt, bay leaf, thyme, and black pepper and stir.
In a large saucepan, pre-boil potatoes and carrots until not quite done (about 8 minutes). Cool and put in a bowl until later.
Let slow cooker cook for about 4 hours and then add all of the vegetables and stir. Replace lid and continue cooking for at least 2 more hours.
Serve with crusty bread.
Number of Servings: 20
Recipe submitted by SparkPeople user POOTERBUG.
Nutritional Info Amount Per Serving
- Calories: 179.6
- Total Fat: 4.1 g
- Cholesterol: 39.5 mg
- Sodium: 490.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.9 g
- Protein: 17.0 g
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