It’s Fall and temperatures are (kind of) starting to cool down which means it’s soup/stew weather! Here is a crock pot recipe for a thick and hearty beef stew! This recipe feed a family of about 6, so you can half it if you’re making it for yourself and other person or you can make it as is and have leftovers. This will freeze well for a meal another time.
2 lb. chuck roast, 1 inch cubes
2 c. baby carrots
3 medium potatoes, large dice
3 stalks of celery, large dice
1 large onion, large dice
3 medium garlic cloves, halved
2 packets of onion soup (I used the Lipton brand)
2 10oz. cans cream of celery
1/4 c. ketchup
2 c. beef broth
1 tsp paprika
1/2 tsp ground pepper
1. I used an 8 quart crock pot because this is a big recipe, but if you’re going to half the recipe, you can use 4 qt. crock pot. If you have crock pot liners, now will be the time to line it.
2. Lay your meat at the bottom of the crock pot. Season with onion packets and paprika. Mix together to coat the meat. Pour about a 1/2 cup of your beef broth over the meat.
3. Place your chopped veggies on top of the meat. If you want to add in more veggies, go for it! Sprinkle the top with pepper.
4. In a separate bowl, mix together the cream of celery soup, ketchup, and 1 cup of the beef broth. Pour the mixture on top of your veggies and meat. Don’t stir it! Now, it may look funny now, but it will taste great!
5. With the remaining broth, pour around the edges of your crock pot.
6. Leave it on low for 8-9 hours! We ate it with a sprinkle of parsley on top and some crusty bread!