Summer Slow Cooker Stew
If you are looking for new summer recipes for dinner but don't want to heat up the kitchen, then look no further than your slow cooker! Making recipes like this Summer Slow Cooker Stew are guaranteed to hit the spot; a true comfort classic.
Notes
Variation: You can also add some barley to the stew, but as barley will absorb the water, you will have to watch the stew and add more water so it does not burn.
Cooking Time8 hr
Cooking MethodSlow Cooker
Ingredients
- 2 to 3 medium potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 1 medium onion, sliced
- 1 can cream of mushroom soup
- 1 pound stew beef
- 4 bay leaves
- 5 beef boullion cubes
- 1 teaspoon oregano
- salt and pepper to taste
- 1 cup fresh mushrooms or zucchini, diced (optional)
Instructions
- Slightly brown beef in a frying pan, just a little. Add to slow cooker.
- Put all the remaining ingredients in slow cooker and stir. Fill slow cooker with water, don't quite cover all the ingredients. Stir and cover.
- Cook on low for 6 to 8 hours. This stew does not have to be watched or stirred. You can put it on before you leave for work and it will be ready when you get home.
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