Beef Stew

It's Wednesday and I have class tonight.  My parents graciously agreed to come over to watch the kids between when I have to leave, and when my husband gets home from work.  I promised them dinner so dinner I shall make. 

I think by now you all know how much I love my crockpot.  It is probably one of my favorite ways to cook meals.  I think my crockpot loves to cook Beef Stew.  It comes out perfectly every time.  I wasn't planning on posting this recipe because it is one of those things where I change it up all the time depending on what I have on hand.  Luckily (or not!) for all of you, my friend P asked me for the recipe, and what better way to get it to her than by sharing it here. 

Beef Stew
inspired by Roni at www.greenlitebites.com

Ingredients:
2 lbs cubed beef (I buy mine already cut)
3 sweet potatoes, peeled and cubed
1 butternut squash, peeled, seeded, and cubed
2 smallish yellow onions, cut into quarters
8 oz mushrooms (if I have them)
2 regular sized cans of beef broth
1 can cream of mushroom soup ( I use 98% fat free)
1 tbsp worchestire sauce
garlic powder
black pepper
dried parsley

Throw the meat and veggies into the crockpot.  In a medium sized bowl, combine the soup with one of the cans of broth.  Mix until combined and dump into the crockpot.  Add the other can of broth.  Add the worchestire sauce and sprinkle the garlic, black pepper, and parsley over the top.  I never measure, just do a couple of shakes.

Put on the lid, and cook on low for 6-8 hours.  If you like your stew a little thicker, add some orzo, bulger or any other grain you like into the crockpot about 30 minutes before you serve.