This was a delicious stew that I pulled straight from my freezer. It was a little strong with the thyme so I would definitely cut back on that part the next time that I make this... Very hearty and wonderful on a rainy spring evening!
Beef Stew
1 pound beef chuck
2 cans tomato soup
1 cup water
1/4 cup flour
3 carrots
1 medium onion
4 medium potatoes, washed and peeled
1/2 cup celery
2 beef boullion cubes
1/2 teaspoon
1/4 teaspoon pepper
1 teaspoon thyme
Cut beef into bite sized chunks and shake in bag with flour. Add soups, water, boullion, celery and spices. Chunk potatoes and add to bag, mix to cover potatoes. Blanche carrots, then add to other ingredients. Freeze at this point if desired.
To serve: place ingredients into crock pot and cook on low all day 8-10 hours if frozen or on high 4-5 hours if thawed.
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