Hearty Winter Vegetable And Beef Stew (Crock-Pot) - cooking recipe

Ingredients

2 cups potatoes
1 cup parsnip
1 cup turnip
1 cup carrot
1 lb stewing beef
steak spice (I use clubhouse brand)
Worcestershire sauce
1 garlic clove (crushed)
1 onion (medium)
1 cup green beans
1 cup celery
1 1/2 cups button mushrooms
2 (10 ounce) cans cream of mushroom soup (I use the low fat Campbell's)
1/2 cup broth (beef or vegetable)
gravy mix (I use Veloutine)
1 cup frozen peas

Preparation

Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
Cook on low for approximately 6-8 hours.
Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!