Okayest Ever Slow Cooker Beef Stew |
Ingredients
- 1 pound beef stew meat
- 1 bag (about 1 pound) mixed frozen stew vegetables (i.e. carrots, celery, onions, potatoes)
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 onion, chopped
- 1 large potato, cut into 1" cubes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup water (in retrospect, I suppose I could have just not drained the tomatoes and omitted this step, but I justify it in the reduction of sodium)
- 1 heaping tablespoon corn starch
- 2 tablespoons cold water
Directions
- Unceremoniously dump everything but the last two ingredients into a slow cooker. Don't even bother browning the meat. That's where we are right now. We're just getting shit done.
- Cook on HIGH for 4-1/2 hours because I don't have the patience to wait for 8-10 hours on LOW.
- Take the corn starch and water in a small bowl and whisk it together until the corn starch is completely dissolved. At the end of the strew cooking time, stir in the corn starch slurry until things thicken up.
- That's it. Slop it in a bowl and grimly shovel it down in silence.
Good times! |