Crockpot Mulligan Stew
It will warm you up on a rainy day!
- 2 lb. stew meat, chunked
- 1 cup flour
- 1/2 cup oil
- 6 medium red potatoes, chunked
- 1 small bag baby carrots
- 6 sticks celery chopped
- 1 large onion, chunked
- 1 large can (family size) tomato soup or two regular cans
- 1 large can water (use empty soup can) or two regular cans
- to taste salt, pepper, parsley and garlic powder,
- 2-3 bay leaves
Place flour in medium bowl.
Dredge the beef cubes in the flour to coat.
Heat oil in large skillet.
Add beef cubes and cook long enough to just sear the meat; does not need to cook the meat completely.
Layer veggies in crockpot as follows: potatoes, carrots, celery and onion.
Top with meat.
Add your seasonings and the tomato soup. Fill the can with water and add to the pot. (If using regular cans, fill both with water and add).
Cook on low for 8 to 10 hours.
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