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LOCATION: Recipes >> Crockpot >> Beef Stew 05

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Beginner's Luck Beef Stew

2.5 to 3 lbs chuck roast in 1" cubes
16 oz can whole peeled tomatoes, don't drain
1 quart baby carrots, rinsed
5 medium-sized white potatoes, peeled, cut in 1" chunks
2 medium-sized onions, diced
2 cloves garlic, crushed
2 green bell peppers, cut in 1" squares
8 oz can Campbell's cream of mushroom soup, undiluted
2 cups all purpose flour
1 1/2 cups white vinegar
1 tbsp salt
1 tsp black pepper
1 tsp vegetable oil

Clean and chop veggies, then dice onions. Pour some oil in a frying
pan (about a tsp) and heat. Fry onions until somewhat clear and
then add crushed garlic to pan and fry for 1 minute while stirring
to release garlic oils. Add onions/garlic to crock pot with veggies.
Pour a drop of oil into the same frying pan and lightly brown the
beef cubes. Add beef to crock pot. Pour entire can of tomatoes
into crock pot. Stir the ingredients in the pot. In the empty
tomato can, mix salt, 1 tsp oil, pepper, and vinegar. Add water
to the canto fill it. Then pour can's contents into the crock pot.
Stir the pot. Cook on low heat for 1 to 2 hours, then add soup
and stir in flour. Leave covered pot on low heat overnight or for
about 8 hours. Best to start this stuff in the morning to have
for dinner or after dinner to eat the next day. Have plenty of
biscuits ready.

This recipe makes about 1-1/2 gallons of stew. Refrigerate after
cooling to room temperature. Substitute 2 cups white wine for
vinegar, do not substitute salt. A third bell pepper adds color
and flavor. Reduce salt to 1 tsp and add celery and extra bell
pepper for "greener" flavor. Enjoy.

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