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Categories:
beef corn green beans tomatoes peas carrots mushrooms garlic beef stew mix onion bell pepper red potatoes Worcestershire sauce soy sauce pepper water
Viewed: 63 - Published at: 7 years agoIngredients
- 3 1/2 lb beef (or pork) roast
- 1 can corn
- 1 can green beans cut
- 1 can Rotel tomatoes or stewed chopped
- 1 can peas
- 1 can carrots
- 1 cup mushrooms chopped
- 1 heaping tablespoon of minced garlic
- 1 packet beef stew mix, I used lawrys
- 1 large onion chopped
- 1 chopped up bell pepper
- 5 medium sized red potatoes, chopped
- 1 dash Worcestershire sauce
- 1 dash soy sauce
- to taste pepper
- 1-2 cups water
Method
- When opening the cans of vegetables do not drain.
- I use all the juices from each can of vegetables as part of my juice in my stew
- I mix all my vegetables and seasoning packet in a large bowl.
- I pour a little bit of my veggie mix to line the bottom of the crock pot then place my roast on the top.
- Then dump all the rest of your vegetables on top of your roast
- With your cup of water add in until most of vegetables are submerged.
- I ended up using only one cup of water in my 7 quart crock pot
- Cook on high for 4 to 6 hours.
- Then whichever method works best for you.
- Cut up your meat and add back to the crock pot and continue to cook on high for an hour to two hours
- I like to finish with some cornbread bread muffins on the side.
- This stew is very freezer friendly and taste just as amazing if not more amazing when reheated
