Beef Stew

Source: Kelly Cooks via Joelen's Culinary Adventures

I saw that beef chuckeye roast was on sale.  So I started searching my Google Reader for a recipe that used that meat.  I found this, and boy am I glad I made it.  This recipe is awesome.  The flavor from the soup amazed me.  I thought it might be "tomatoey" but it wasn't at all.  The meat was so tender, but the potatoes and carrots still had a bite to them.  I really appreciated that since I hate soggy vegetables.  This also made great leftovers.

This is an easy recipe to throw together and would be awesome on a cold day.

Ingredients

• 2 pounds beef roast, cubed
• 1/2 large onion, roughly chopped (used 1 1/2 onions)
• 4 carrots, cut into rounds
• 4 celery stalks, cut into pieces
• 4-5 Idaho (or whatever you prefer) potatoes, peeled and cut into cubes (didn't peel)
• 2 beef bullion cubes
• 2 cans of tomato soup (condensed, with no additional milk added)
• 1 can french onion soup

 Preparation

• Spray crockpot with cooking spray to make cleanup easier
• Layer ingredients as follows: beef cubes in the bottom of the crockpot, onions on top of the beef cubes, carrots, celery, and potatoes next.
• Place two bullion cubes on top of potatoes (I put one on each “side” of the crockpot)
• Next, take the two cans of tomato soup and “plop” them on top of the layers (again, I put one on each “side” of the crockpot) and then empty the can of french onion soup over the whole mess.
• Place the lid on top, and set the crockpot for 8 hours on low.
• As with the oven instructions — DO NOT STIR, TOUCH, OR REMOVE THE LID WHILE COOKING.
• Once the crockpot is done, remove the lid, stir to combine the ingredients, add salt and pepper to taste, and serve!

Next Time- This recipe is definitely getting saved so that I can make it again.  Nothing needs to be changed.  Trust me, make this!