From the kitchen of Janet Cuddigan
Winter hasn’t gone away just yet. So for those not-as-warm-as-you-would-like days still ahead of us try this Crockpot recipe for hamburger stew. I think you’ll find it tasty and easy to make.
Crockpot Hamburger Stew
1 1/2 pounds lean ground beef
2 large potatoes, sliced
2 stalks celery, sliced
2 onions, thinly sliced
1 (15 ounce) can peas
3 small carrots, sliced
1 (10.75 ounce) can condensed tomato soup
1 1/4 cups water
Salt and pepper to taste
Cook the ground beef in a skillet over medium-high heat until evenly brown. Drain, crumble, and set aside.
Place the potatoes in a layer to cover the bottom of your Crockpot. Sprinkle the celery over the potatoes, and cover with a layer of ground beef. Season each layer with salt and pepper. Throw in the carrots, onions and peas. Mix together the tomato soup and water, and pour over the top. Cover, and set to low for 6 to 8 hours.
Adapted from allrecipes.com