Slow Cooker Park City Stew: savory beef, potatoes and carrots in a tomato base stew.
Nothing says wintertime more than Park City Stew. This has been a staple in my home since childhood and always reminds me of winter. It was a meal we could count on when the temperatures dropped outside. It was a regular on our dinner table.
Park City Stew is a simple stew that can be cooked on the stove or in the crockpot but warms you up from the inside out. I love making it because it is a simple dump and wait meal. The longer you wait the tastier it is. I also love the fact that it is more than enough food for my little family. This means that I can bundle up leftovers in tupperware and save for lunches or dinner.
Ingredients
- 2 1/2 lbs beef cubes
- 8 medium potatoes (pealed and cubed)
- 8 large carrots or 2 c baby carrots
- 2 bay leaves
- 1 pkg dried onion soup
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 (8oz) can tomato sauce
Instructions
- In your crock pot layer, beef, potatoes, and carrots.
- Sprinkle onion soup, bay leaves and cover with soups and sauce.
- Bake for 6-8 hours on low heat.
- Mix before serving.
- Serves 10.
I remember picking out the meat and veggies with a fork as a child because I didn’t like the soup base. But then my mom served it with bread and we would dip the bread in the base and eat every drop.
This was a favorite meal of many of my brothers and there were rarely any leftovers with them growing up. Now my own son and husband devour this great stew every time I make it.
So try it today. This could be a new family favorite.
Click here for this week’s menu and shopping list.
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