Crockpot Beef Stew

Name: Crockpot Beef Stew
Ingredients: 2 1/2 lbs shoulder roast, cut into bite sized cubes; 3/4 cup flour; 1/4 cup vegetable oil; 1 1/2 teaspoons dried parsley flakes; 1 teaspoon garlic powder; 1 1/2 teapoons 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, peeled, washed, and cut into bite sized pieces (I used Yukon Gold ); 1 lb baby carrots; 1 cup onion, coarsely chopped; 1/2 cup water; 2 (10 3/4 ounce) cans Campbell's Golden Mushroom soup; 2 bay leaves

13 ingredients

6 steps

Ingredients

2 1/2 lbs shoulder roast, cut into bite sized cubes
3/4 cup flour
1/4 cup vegetable oil
1 1/2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 1/2 teapoons 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, peeled, washed, and cut into bite sized pieces (I used Yukon Gold )
1 lb baby carrots
1 cup onion, coarsely chopped
1/2 cup water
2 (10 3/4 ounce) cans Campbell's Golden Mushroom soup
2 bay leaves

Directions

1

In a large bowl add flour and cubed beef, cover meat with flour until well coated and set aside.
2

In a large skillet heat oil until hot but not smoking, then add beef.
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 ).
4

While the meat is browning, place vegetables in the bottom of the crockpot.
5

Place browned meat over vegetables, add water, soup and place bay leaves on top of soup.
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).