I knew it was going to be a cold, cloudy, sleety, NASTY day yesterday so it was a perfect day to try out not one but two recipes I found on Pinterest.  Beef Stew and Beer Bread.

I have made many different beef stews over the years, but they all had several steps to prep, which is very time consuming and not out the door quickly.  I've been looking for a fast one, that was hearty and flavorful so when I saw this recipe; Crock Pot Beef Stew it appealed to me. 

1 pound beef stew cubes

4 carrots, sliced

4-6 red potatoes, cut into large cubes

1 bay leaf

1 package dry onion soup mix

2 cans cream of mushroom soup

1 (8 oz) can tomato soup

1 (10 oz) package frozen green peas

Place beef cubes at the bottom of the crock pot. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl, mix remaining ingredients and pour over beef and veggies.

Cover with lid and cook on low 6-10 hours.So yummy with Rhodes bread and honey butter. :)

I already had the beef stew meat cut up into cubes since I had bought some on sale a few weeks ago so I just poured the de-thawed meat into the crock pot, then instead of using full carrots sliced, I used half a bag of mini carrots I had in the fridge and added the rest of the ingredients.  The only other change I made to this was at the last minute I realized I didn't have any frozen peas but I did have a big bag of frozen mixed veggies so I used those instead.  I then cooked it on low for 7 hours which was perfect. The start to finish prep time was 15 minutes, perfectly acceptable out the door quickly prep time in my opinion.  Thick and hearty with just the perfect blend of flavors. We had two huge servings and have at least 3-4 more left.  It is definitely a freezer friendly meal as well.