Whenever I smell the savory scent of this savory stew simmering in the crock pot I always think of Sunday. In fact I often called this Sunday stew growing up since that is when my mother most often cooked it. She loves to pop Sunday Stew into the crock pot and head off to church. That way when we all came home a few hours later we are greeted with the heady smell of dinner cooking at its peak! But why make it only on Sunday?
Ingredients
1 Beef Roast - at least 1/4b per person (whole or cubed)
1 Yellow Onion, Diced
1 Cup Celery, Cut into Moons
1 per person, Carrot Cut into Circles
1 per person, Potatoes Cut into Cubes
1/4 Cup Soy Sauce
2 10 3/4 oz. Campbell's Cream of Chicken Soup
Directions:
Heat skillet and then toss in meat (as a whole roast, or cubed), diced onions, celery moons, and soy sauce.
When meat is browned add cream of chicken.
Cut potatoes and rinse in cold water. This prevents them from darkening.
Place cubed potatoes and carrot circles in the crock pot.
-- If cooking this as a stew, stir to mix meat, veggies, and sauce.
-- If cooking as a pot roast, place potatoes and carrots around the roast and pour hot soup, onions, celery, and soy sauce mixture over the meat and vegetables.
Cover with hot meat mixture.
Cover with lid and turn crock pot on "High" for three or more hours.
-- If cooking while at work, turn the crock pot to auto for up to six hours.
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Original Recipe found at Royalacademe.com
