50+ Friends Club Cookbook -- Crockery Pot Cooking -- Crockery Pot Beef Stew

50+ Friends Club Cookbook
Crockery Pot Cooking

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Crockery Pot Beef Stew

From the Kitchen of: Paula

1	tbsp.	cooking oil
1	lb.	beef stew meat, cut into 1-ionch cubes
12	oz.	small red potatoes, quartered (about 2 cups)
4	med.	carrots, cut into 1/2-inch pieces (2 cups)
1	can	condensed cream of mushroom or cream of celery soup (103/4 oz.)
1/2	c.	dry red wine or beef broth
1	env.	regular onion soup mix
1/2	tsp.	dried marjoram or thyme, crushed
1	pkg.	frozed cut green beans, thawed (9 oz.)

Heat oil in a large skillet. Cook beef, half at a time, in hot oil until brown. Drain off fat.
Place potatoes, carrots, and beef in Crockery Pot. Stir together condensed soup, wine, soup mix, and marjoram in a medium bowl. Pour over meat.
Cover; cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.)
Turn to high, if using low heat. Stir in thawed green beans. Cover; cook for 5 to 10 minutes more or until beans are tender.

Makes 4 servings.