"All of the fresh veggies give this easy beef stew so much flavor. Letting this simmer in the Crock Pot for a long time lets the flavors mingle. Cooking the potatoes with ranch seasoning and roasting them, keeps them from getting mushy. Serve with crusty bread or cornbread for a comforting meal."
"Take a non-stick skillet, add stew meat, garlic salt, and Lawry's seasoning salt. Brown meat (about five minutes). While the meat is browning, add to the Crock Pot: cloves of garlic, stewed tomatoes with juice, celery, carrots, green bell pepper, onions, beef or chicken stock, and brown gravy (Make sure to whisk the brown gravy with a bit of water to eliminate lumps)."
Brown cubed stew meat in a non-stick skillet with Lawry's seasoning salt and garlic salt for about five minutes. Combine garlic, stewed tomatoes with juice, celery, carrots, onion, green bell pepper, beef stock, and whisked brown gravy mix in a Crock Pot. Top with browned beef and cook on low for 8–10 hours until tender. Coat cubed potatoes with dry ranch seasoning, refrigerate in a sealed bag overnight, then roast at 350°F for 20–30 minutes until tender to prevent mushiness. Add roasted potatoes to the stew and serve with crusty bread or cornbread.
Read at Alternative Medicine Magazine
Unable to calculate read time
Collection
[
|
...
]