LoboGunLeather
US Veteran
Here is what I am serving at my club today. Easy beef stew:
3 lbs. boneless beef chuck roast, diced
2 large russet potatoes (about 2.5 lbs.), diced
6 carrots, chopped
1 large yellow onion, diced
4 celery stalks, diced
1 can diced tomatoes
1 large bell pepper, diced
2 packages beef gravy mix
1 tsp. Lawry's seasoned salt
1 tsp. black pepper
1 tsp. garlic salt
Place diced potatoes, chopped carrots, diced tomatoes in crock pot, add water to cover vegetables, cover pot and turn to High setting.
Brown diced beef in large skillet, add seasoned salt, pepper, garlic salt, onions and bell pepper, cover and simmer for 1/2 hour.
Transfer browned beef and spices to crock pot. Use pan drippings to make gravy mix (about 4 cups). Transfer gravy to crock pot.
Cover crock pot, 2 hours on High setting.
Add diced celery, turn crock pot to Low setting, cover and leave for 2 hours.
Makes about 5-1/2 quarts, serves about 15 to 18 people. Freezes and reheats nicely, so for home use it makes several quick and easy meals.
For those who like more vegetables I suggest adding a can of corn, or a can of green beans, maybe a half-pound of sliced mushrooms (or all three if you like). Watch the capacity of your crock pot or stock pot, it is easy to add more than the pot can hold.
3 lbs. boneless beef chuck roast, diced
2 large russet potatoes (about 2.5 lbs.), diced
6 carrots, chopped
1 large yellow onion, diced
4 celery stalks, diced
1 can diced tomatoes
1 large bell pepper, diced
2 packages beef gravy mix
1 tsp. Lawry's seasoned salt
1 tsp. black pepper
1 tsp. garlic salt
Place diced potatoes, chopped carrots, diced tomatoes in crock pot, add water to cover vegetables, cover pot and turn to High setting.
Brown diced beef in large skillet, add seasoned salt, pepper, garlic salt, onions and bell pepper, cover and simmer for 1/2 hour.
Transfer browned beef and spices to crock pot. Use pan drippings to make gravy mix (about 4 cups). Transfer gravy to crock pot.
Cover crock pot, 2 hours on High setting.
Add diced celery, turn crock pot to Low setting, cover and leave for 2 hours.
Makes about 5-1/2 quarts, serves about 15 to 18 people. Freezes and reheats nicely, so for home use it makes several quick and easy meals.
For those who like more vegetables I suggest adding a can of corn, or a can of green beans, maybe a half-pound of sliced mushrooms (or all three if you like). Watch the capacity of your crock pot or stock pot, it is easy to add more than the pot can hold.