- 5 to 7 lb chuck roast, I used about 3 lbs of stew meat that I purchased
- 6 to 8 oz of corn, I used a frozen bag
- 6 to 8 oz of peas, I used a frozen bag
- 12 to 16 oz of carrots, baby carrots work, but I like to cut mine up, it's good for the soul to chop
- 6 to 8 oz of fresh cut green beans, drained
- 1 14.5 oz can diced tomatoes with basil, oregano and garlic flavor. (My family doesn't really eat tomatoes, so I omitted these and just added the spices to the stew.)
- 1 large onion chopped
- 4-6 potatoes, peeled and cut into bite size pieces
- 1 beef stew seasoning packet, I took Jamie's advice and used McCormick's brand seasoning.
- 2 to 3 beef bullion cubes
- Garlic Salt to taste
- Pepper to taste
- 4-6 cups of water
I did this the easy way, I put the meat, the water, the bullion cubes, basil, oregano and garlic powder, carrots, onion and corn in the crock pot and set it to low for about 6 hours. I'm kind of picky about the consistency of my potatoes, so I boiled the potatoes for about 7 minutes and added them about 2 hours before dinner with the peas and beans. That way when it was ready, the potatoes were perfect and not over cooked. I also added one cup of cold water mixed with some flour when I added the potatoes to thicken up the soup. Thanks to my mom for that idea. (This required that I remove about a cup of soup from the crock pot.)
It was excellent stew for a cold day and it made a ton, so there will be lots of leftovers. You will need a large crock-pot to fit everything in, or you will need to reduce the water and meat portions. You can never have too many veggies!
