Crock Pot Beef Stew

Another simple and easy recipe to make in your crockpot.
I love my crockpot -- cooking without looking -- best invention ever!

In your crockpot add:
1 lb cubed beef stew meat (you can use a bit more than a pound if you want)
1 lb of baby carrots
2 cans of condensed tomato soup (like Campbell's or the store brand)
1 soup can of water
1/2 teaspoon of thyme

Optional: Add a half of package of frozen pearl onions for more flavoring.

Cook for 4 hours on high.

Add to the stew:
2 cans of drained sliced or whole potatoes
1 - 16 oz package of New England Medley vegetables (green and yellow beans, frozen food)

OR

a 16 oz package of frozen Frenc h cut green beans

OR

1 - 16 oz package of frozen vegetables (yes you will have extra cubed carrots in your stew)

(So choose one package of frozen vegetables.)

Cook for another hour.

Total cooking time is 5 hours on high.

Start time:
For lunch start cooking at 7 am.
For dinner start cooking at noon

Notes:
You can cut up your own potatoes but you would need to add them to the crockpot for the four hour cooking time.

Using the canned (precooked) potatoes saves time. They only need to be added the last hour because they are precooked. Adding them in the beginning makes them mushy and they turn black sometimes. So add them the last hour.

If you are using a package of frozen mixed vegetables, make sure you add them the last hour of cooking time. If left in the crock pot too long (meaning the previous 4 hours), the peas will shrivel up and collapse and look very ugly.

If you are cooking in the morning -- you can mix the tomato soup, water, beef, carrots, thyme, and optional onions up in the crockpot and refrigerate over night then just take it out, insert, and turn your pot on.

Enjoy
(TB3-2-07-11-56p)