You can either cook this
beef stew recipe in a crock pot on Low Heat for eight hours or on High Heat for four hours, depending on your schedule. Either way, the meat will come out tender and juicy and the vegetables will disintegrate into the sauce and create a mouthwatering dish. This is the best way to make tough cuts of beefs into something so tender it melts in the mouth.
Beef used for stewing are typically cut from beef round or chuck parts. Beef short ribs or beef shanks are also great, whether boneless or bone-in. Shank cross cuts make hearty
beef stews. To make sure the meat cooks evenly, buy pieces of beef that are of the same size and kind. You can also cut large pieces to match the smaller sizes. Before placing the beef in the crock pot for stewing, they need to be browned first in the skillet so as to seal in their moisture, retain their structure, and give them a nice color.
Use a heavy pan and little oil when browning the beef. Pat the beef dry before browning and cook them in the skillet in batches. Don’t overcrowd the beef pieces in the pan since this promotes uneven cooking and steaming, which inhibits browning. Once the beef are browned, all you need to do is place them in the crock pot with the chopped vegetables, tomato soup, water and the rest of the ingredients and wait for them to cook. Even novice or first-time cooks can make this delicious and easy beef stew!
Designed for the busy lifestyle, this
simple recipe for dinner uses canned tomato soup to give the stew savory and tangy flavor. You can also make your own tomato soup or use leftover tomato soup to make this recipe. Spice it up with some chili powder or cayenne if you desire something hot.
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