Although I like beef stews, I am not partial to ones that are tomato based. So instead I have modified the traditional stew so it has more of a creamier base to it.
Creamy Crockpot Beef Stew
1-lb. beef stew meat
1/4 c. flour
1 family size can cream of mushroom soup
1/2 an onion, chopped
1 c. baby carrots, chopped
1 1/2 c. potatoes, peeled & diced
1 (5-oz) can mushroom stems & pieces, drained
1 c. frozen peas
1/2 tsp. minced garlic
salt & pepper to taste
water or beef broth
In a small bowl, add flour. Coat stew meat in flour and then transfer to a 4-6 qt. crock pot.
Add all remaining ingredients. Add enough water or broth to fill crock pot insert to almost full. Stir slightly to help the soup blend.
Cover and cook on LOW 6-8 hours, or HIGH 4-6 hours. Serve over cooked noodles, rice or as is.
Click HERE for printable recipe