Skier's Stew
Bountiful Harvest Cookbook
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This recipe is called "Skier's Stew" because you put it in the oven...and head for the slopes! It looks after itself for 5 hours. I like to prepare it two or three times a month in the fall and winter. When I come home after a busy day and get in out of the cold, a good hot dinner is waiting for me!
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4-1/2 hours
Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons canola oil
- 1 can (15 ounces) tomato sauce
- 1 to 1-1/2 cups water
- 1 envelope dry onion soup mix
- 8 medium carrot, cut into 1-in. slices
- 6 large potatoes, peeled and cut into 1-inch cubes
Directions:
In a large skillet, brown meat in oil on all sides; drain. Transfer to a 5-quart slow cooker. Combine the tomato sauce, water and soup mix; pour over meat. Add potatoes and carrots. Cover and cook on low for 4-1/2 - 5 hours or until meat and vegetables are tender. Yield: 8 servings.