Exotec's Slow-Cooker Beef Stew

3 lbs chuck roast/steak
2 large white potatoes
2 sweet potatoes
2 large sweet onions
1 lb carrots
16 oz pkg fresh mushrooms
2 14.5-oz cans Campbell's™ beef gravy
1 10.5-oz can Campbell's™ chicken gravy
1/2 c wine, your choice
2 T Worcestershire sauce
4 T soy sauce
3 bay leaves
2 T minced garlic in oil
1/2 t freshly ground mixed peppercorns
1 T celery flakes
2 T coconut oil
1 t dried thyme

Careful with wine volume.
May add a small can of tomato paste along with gravies (not included in nutrition info).

Dice meat into ~1" cubes.
Peel and cut potatoes and carrots into cubes, larger than meat.
Cut onions into larger wedges.
Heat coconut oil in heavy skillet.
Brown meat cubes in single layers, seasoning at end with soy sauce and Worcestershire sauce.
Remove to slow cooker.
Lightly parboil veggies, and add on top of meat in cooker.
Onions can go in raw.
Pour gravies over all, and rinse cans with wine.
Add minced garlic, celery flakes, bay leaves, thyme, and freshly ground peppercorns.
Cook on low (barely bubbling) for about 4 hours.
Add coarsely cut fresh mushrooms in the last 30-45 minutes.


Serving Size: About 24 1-cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user EXOTEC.