Wednesday, October 20, 2010

Beef and Mushroom Stew

This is a recipe that I got off of and of course I changed a couple of things but we really liked it and thought it was even better the second day. Dave said that I could definitely make it again.

1 (1 1/2 lb.) chuck pot roast, cut into 1 inch pieces
ground black pepper
1/4 cup flour
2 T. olive oil
1 can French Onion Soup
1 cup beef broth
1 clove of garlic, minced
1 t. Italian seasoning, crushed
8 oz. mushrooms, cut in half
3 medium carrots, sliced (I used the baby carrots and just put in a bunch)
1 medium onion, cubed
5-6 red potatoes cut in half

Put the pepper in the flour and coat the meat. Brown the meat in the oil in a frying pan on medium heat.
Put the beef in the crock pot and add the rest of the ingredients and stir.
Cover and cook on low for 10-12 hours until your meat falls apart. It really does take this long.
It is a very easy recipe and so delicious!

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