CROCK POT BEEF STEW
3 lbs. chuck roast or stew beef
5 cans Campbell's Cream of Mushroom soup
1 can Campbell's Cream of Celery soup
3 small to medium chopped onions
6 medium peeled and diced potatoes
8 carrots, finely diced or sliced in fine rounds
2 celery stalks, chopped in small pieces
1 green pepper, finely chopped
1 small can Nibblet's corn, drained
4 garlic cloves, finely diced
1 tsp. Nature's Seasoning
1 tsp. Worcestershire Sauce
1 tsp. salt
1/4 tsp. pepper
Enough veggie/olive oil to cover bottom of large skillet
(Requries 6-quart crock pot)
Add NO water.
Cut up beef small in small chunks and lightly brown in skillet with a small amount of veggie or olive oil. Drain.
Combine beef with all soups and all other ingredients in crock pot.
Cook on high for 1 to 2 hours.
Reduce temp to LOW and cook an additional 5 to 6 hours.
Toward end of cooking time, gravy in crockpot may be thin. If it is, turn heat to OFF to cool mixture, and then make a flour and water thickening.
Thickening: Put 3 Tbsp. cold water in jar (with lid). Add ALMOST 3 Tbsp. flour on top of the water. Put on lid and shake hard until mixture is thick. When crock pot stew mixture has cooled to warm, add the flour-water mixture and stir well to make sure it isn't lumpy. Then turn heat back up to HIGH until mixture begins to thicken. Continue stirring, and then reduce heat to LOW and cook for another 15 to 20 minutes.
SERVES 6 people