Autumn is in the air even in the desert. Cooler evenings and mornings that stir up warmth in me and give me a desire for all things hearth and home. As we take out the throws and snuggle up on the sofa, making the evenings cozy, I take out my fall and winter recipes. Family favorites. Aromas of meat cooking and sauces bubbling fill the kitchen as hubby comes home from work. The warmth of those foods spread a joy and relaxation that is palpable. As the seasons change, so do the recipes. One of our family’s favorites is “Busy Day Beef Stew.” Hope it becomes one of your family’s favorites as well.
Crock Pot Beef Stew
3 lbs of already cut beef stew meat
1 can of cream of mushroom soup
sprinkle of celery seed
sprinkle of lemon pepper to taste
1 pkg. of Lipton Onion Soup mix
1/2 Cup of red wine
1 beef bouillon cube
Place the beef in the crock pot. Sprinkle on a little more than a teaspoonful of celery seed. Be generous. Then shake on the lemon pepper to your taste. Open the onion soup mix and stir in up in the package so that all of the ingredients are blended. Sprinkle it over the top. Pour in the wine.
The directions say to add the bouillon cube to 1 Cup of boiling water. Tonight I added the bouillon cube directly to the pot because there was some juice in there already from the meat defrosting. Adding the bouillon without the water made for a thicker gravy.
Pour in the cream of mushroom soup. Mix everything together.
Cook on low for 8 hours or on high for 6 hours. Keep stirring throughout.