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Winding Oak's Bookology Magazine

Slow Cooker Beef Stew

Slow Cook­er Beef Stew
Serves 8
Inspired by our Book­storm fea­ture this month, Let Your Voice Be Heard: The Life and Times of Pete Seeger, there was a pot of stew bub­bling in many a hobo camp dur­ing the Great Depres­sion and many a hoo­te­nan­ny in the ’50s and 60s’. This quick-to-assem­ble ver­sion can stay in your slow cook­er until you’re ready to eat.
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Prep Time
10 min
Cook Time
10 hr
Prep Time
10 min
Cook Time
10 hr
Ingre­di­ents
  1. 3.5 lb bone­less chuck or round, or stew meat
  2. 1 Tbsp Kitchen Bou­quet
  3. 1 (12 oz) can flat beer
  4. 1 enve­lope onion soup mix
  5. 1 enve­lope brown gravy mix
  6. 1 tsp Worces­ter­shire sauce
  7. 1 can cream of mush­room soup
  8. 4 cups assort­ed frozen veg­eta­bles of your choice
Instruc­tions
  1. Cut beef into 1.5” cubes. Place them in the slow cook­er and mix in Kitchen Bou­quet. Add beer, onion soup mix, brown gravy mix, and Worces­ter­shire sauce. Set pot to 200 degrees (low) and let cook for 8 to 10 hours. Stir in mush­room soup and veg­eta­bles and cook an addi­tion­al 30 to 40 min­utes. Makes about 8 serv­ings.
Bookol­o­gy Mag­a­zine https://www.bookologymagazine.com/
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