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Stew: Skier's Stew




Source of Recipe


Bountiful Harvest Cookbook


Recipe Introduction


This recipe is called "Skier's Stew" because you put it in the oven...and head for the slopes! It looks after itself for 5 hours. I like to prepare it two or three times a month in the fall and winter. When I come home after a busy day and get in out of the cold, a good hot dinner is waiting for me!




List of Ingredients




2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
8 medium carrots, cut into 1-inch slices
6 large potatoes, peeled and cut into 1-inch cubes
1 to 1-1/2 cups water
1 can (15 ounces) tomato sauce
1 envelope onion soup mix


Recipe



In a large skillet, brown meat in oil on all sides; drain. Transfer to a 5-qt. slow cooker. Top with vegetables. Combine the water, tomato sauce and soup mix; pour over meat and vegetables. Cover and cook on low for 4-1/2 to 5 hours or until meat and vegetables are tender.


Yield: 8 servings.

Optional: Instead of water I used vegetable stock and beef broth and also added celery.