Simple Simmering pot Meat STEW

Simple Simmering pot Meat STEW 
#Simple #Simmering #pot #Meat #STEW 

Fixings 

1/4 Container Generally useful Flour 

2 1/2 Pound Boneless Meat Throw Cook Cut and Cut Into 1 Inch Cubed 

2 Tablespoons Vegetable Oil 

1/2 Mugs - 2 1/2 Glasses Water 

2 Substantial Hamburger Bouillon Blocks 

1 Can 10-3/4 Ounces Consolidated Tomato Soup, Undiluted 

3 Teaspoons Italian Flavoring 

2 Straight Leaves 

1/2 Teaspoon Dark Pepper 

2 Medium Onions Cut 

2 Substantial Chestnut Potatoes Stripped and Cut Into 1/2 Inch Pieces 

3 Medium Carrots Cut Into 1 Inch Pieces 

2 Stalks Celery Cut Into 1 Inch Pieces 

8 Ounces Entire Mushrooms Cut 

3/4 Glass Solidified Peas Defrosted 

Guidelines 

Empty flour into a 1 gallon Ziplock pack. Include meat, in clusters, and shake to uniformly coat all pieces. 

Add oil to a vast skillet and warmth. At the point when the oil is hot, darker meat in clumps without swarming it. Exchange meat, when it's seared, straightforwardly to slow cooker. Include 1/2 glasses water and bouillon 3D squares to the skillet and cook, working up the darker bits from the base of the skillet and dissolving the bouillon 3D shapes. Expel from warmth and include tomato soup, Italian seasonings, sound leaves and dark pepper and blend to join. Fill the slow cooker over hamburger. Include the onions, potatoes, carrots, celery, and mushrooms. 

Spread and cook on low for 8 hours or until the hamburger and veggies are delicate. If necessary, include more water. Include the defrosted peas the last 20-30 minutes of cooking. Dispose of sound leaves and Serve