Savory Beef Stew

Course : Beef
Serves: 6
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Slow Cooking recipe that seals in natural flavors and juices.


2 pounds Beef Chunks, fresh
1 whole white onion, chopped
3 medium carrots, chopped in 1/2 inch pieces
5 large russet potatoes, peeled and chopped in eighths
2 Cups water
2 packages brown gravy mix
1 tablespoon salt
2 tablespoon ground black pepper
2 tablespoon garlic salt
1 tablespoon ground rosemary
2 tablespoon seasoning salt
1 tablespoon butter or margarine
2 packages instant buttermilk biscuits

Preparation / Directions:

Chop Beef chunks into 1 inch cubes. Place in crockpot. Add chopped onion and margarine. Add water. Simmer on low. When meat begins to turn brown, add seasonings and 1 packet of gravy mix. When meat is completley cooked, add potatoes and carrots. Add additional water to cover all ingredients, and second gravy packet. Simmer on high until potatoes are tender. As stew cooks, liquid will thicken. When stew is finished, bake biscuits @ 400 degrees until brown. Place two biscuits on bottom of deep soup bowl. Ladle stew over biscuits and serve. Bon Apetit!


Nutritional Information:

You can substitue the beef chunks with extra lean roast. The chunks come with a high content of fat. This recipe is mid-level fattening. I hope you enjoy it as much as my family does. It's the one thing my boyfriend says he can't get enough of.

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