 |
Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 4 |
|
This is a very tastey beef stew. I had another one, but it was just a tad bit too bland for me. Ingredients:
1 1/2 lbs beef chuck |
3 carrots, julianned |
4 potatoes, cubed |
1/2 onion, diced |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 1/2 cups water |
6 beef bouillon cubes |
1 teaspoon minced garlic |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
1 tablespoon parsley |
2 dashes chili powder |
3 dashes sazon goya seasoning |
1 tablespoon worcestershire sauce |
cornstarch |
Directions:
1. Turn crockpot on high.
2. Put meat, cream of mushroom soup, water and beef bouillion in crockpot.
3. Stir.
4. Add seasonings and vegetables. Stir.
5. Cook on high for 2 hours.
6. After 2 hours turn crockpot to low and cook for another 5 hours.
7. Add cornstarch to thicken to your liking. (Quick tip: take out some of the juices from the stew and add the cornstarch to that. It's easier to make sure that all of the cornstarch is dissolved than it is in the crockpot).
8. Stir before serving.
|
|