Ingredients

The following ingredients have 4 Servings
  • 3-4 lbs chuck roast (trimmed and cut into 1 inch pieces)
  • 6-7 carrots (peeled and sliced)
  • 4-5 potatoes (peeled and quartered)
  • 2 stalks celery (sliced)
  • 1 lg onion (chopped)
  • 3 cloves garlic (chopped)
  • 3 Tbsp Season Salt
  • 3 Tbsp Garlic Salt
  • Salt and Pepper
  • 2 10 oz cans Rotel
  • 1 14 oz can beef broth
  • 3 Tbsp olive oil
  • 1 cup corn
  • 1 cup peas
  • 1 cup green beans
  • 1 cup flour (might need more)
  • 1 Tbsp Corn Starch
  • 1 Tbsp water

Instruction

  • In a large dutch oven pan, heat olive oil over medium heat.
  • Add flour to a large resealable bag, then add some stew meat to bag. Shake well until meat is well coated, then add meat to pan. Repeat until all the meat has been covered in flour and added to pan.
  • Add seasonings to meat.
  • Brown meat on all four sides.
  • Turn crock pot on high.
  • Peel carrots and potatoes, slice carrots and cube potatoes to desired size. Add to crock pot.
  • Slice celery, cut up onion and garlic, and add to crock pot.
  • After meat is browned, add to crock pot on top of the veggies.
  • Pour both cans of Rotel on top of meat.
  • Pour beef broth on top of meat.
  • Cover and cook until meat is tender and potatoes and carrots are done. In the last hour of cooking, add in corn, peas, and green beans and stir.
  • Right before stew is done, mix 1 tbsp of corn starch with 1 tbsp water in a small bowl and add it to the stew and stir. This will thicken it a bit.
  • Serve with some homemade biscuits, bread sticks, or corn bread muffins.