Beef Stew

2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional)

Directions:

In a large pot, heat the oil and stir in the beef and flour until browned.
Pour in the water and broth and season with salt and pepper.
Bring to a boil, reduce the heat and simmer for 1 hour.
Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.
Mix in the corn, green beans and simmer for 30 minutes

Jean Harms Crock Pot Pot Roast

2# pot roast
Campbell's Golden Mushroom soup, condensed.
Lipton Onion Soup mix
Celery
Onions
Carrots
Potatoes


I just put the roast, potatoes and veggies in the crock pot. 

Then mix together a can of Campbells Golden Mushroom soup and Lipton Onion Soup mix and pour it on top of the roast and veggies and cook it on low for ah, about six hours or so. 

On Sunday mornings I would cook it on High until just before we left for church then put it on low. 

We would drive into the garage and that aroma would just hit you in the face. By the time we got upstairs, our mouths were watering!