For an even easier method, scroll to bottom....
1-2 lb. chuck roast
5-6 potatoes, diced
2 (11 oz) cans whole kernel corn
1/2 lb. carrots, sliced or 1 (14.5 oz) can
4-5 stalks celery
1 (12 oz) can tomato paste
salt & pepper to taste
Moisten roast and coat with flour, brown in vegetable oil Remove from oil and place in a large pot. Cover with water until almost done. Add remaining ingredients and cook until the vegetables are done.
You can also cook in crock pot by browning roast, then place it in crock pot, cover it with water, and add all the other ingredients. Cook on low for a few hours or overnight in crockpot.
(For easiest method, use 2 pkgs. frozen "stew vegetables", throw them and some cut stew meat, tomato paste, salt & pepper, and water in crockpot, cook overnight in crockpot on low. Add 2 cans corn the next morning before serving, tastes better than being cooked so long) I usually add an extra can of carrots and a can of diced potatoes in with the vegetables..very simple way to make stew.
In memory of Mack Hagerman.
|Posted: December 22, 2009 , Modified: August 2, 2011|