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Quick Crockpot Stew - Cliff's Recipe

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This recipe for Quick Crockpot Stew - Cliff's, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Scott Holland
Added: Wednesday, August 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb of Stew meat, cut into small to medium chunks
4-5 potatoes (5 medium size, peeled)
2 - 16 oz cans of Hunts Stewed Tomatoes
Flour, Oil
Beef Bouillon 4-6 cubes
6 stalks of Celery, sliced
2 Green Bell Peppers, sliced in strips or chunks
Ground Oregano several shakes (to Taste)
Cumin couple shakes
Pepper small amount
1 large Onion, peeled, cut into chunks
Water

Directions:
Directions:
Open Cans of tomatoes and pour into large crockpot. Turn on crockpot to high. Roll Stew meat in flour and place in skillet with oil to lightly brown on all sides. Place in crockpot and add Celery, Bell Peppers, Onion and Bouillon. Add water to fill Crockpot as needed. Cook overnight or several hours until tender.

Number Of Servings:
Number Of Servings:
6 bowls
Preparation Time:
Preparation Time:
Overnight
Personal Notes:
Personal Notes:
Scott: Dad never used measurements on the spices and I never learned. I just put enough and add more to taste later.
Jan: Dad taught me to take dried whole leaf Oregano and rub it between my palms to release the flavor and minimize the size of the flakes; I think he made his food with either the ground or the dried leaf herbs. This dish is also a must for a camping trip - put all ingredients in a large Iron Dutch Oven over a campfire and it is the best of comfort food.

 

 

 

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