Beef and lentil stew

Name: Beef and lentil stew
Cuisine: American
Ingredients: Large Bottom round roast; 32 oz beef broth; 1 box organic lentil soup; 4 cups baby carrots; 3 large russet potatoes; cubed; 1/2 cup white onion; chopped; 5 cups frozen vegetable medley; 1 package dried egg noodles; 1/8 cup liquid amino acid; 1/8 cup tamari soy sauce; 1/4 tsp each of; Cumin; Paprika; Tumeric; 2 Bay leaves; 1 can roasted tomatoes; Couple tsp Salt and lots of cracked black pepper

Dustinoverload @dustinoverload

Kansas City, Missouri

I was hungry for some stew, so I threw this together

Dustinoverload @dustinoverload

Kansas City, Missouri

I was hungry for some stew, so I threw this together

Saved

Ingredients

Large Bottom round roast
32 ozbeef broth
1 boxorganic lentil soup
4 cupsbaby carrots
3large russet potatoes; cubed
1/2 cupwhite onion; chopped
5 cupsfrozen vegetable medley
1 packagedried egg noodles
1/8 cupliquid amino acid
1/8 cuptamari soy sauce
1/4 tspeach of
Cumin
Paprika
Tumeric
2Bay leaves
1 canroasted tomatoes
Couple tsp Salt and lots of cracked black pepper

Saved

Steps

1

Set crock pot to low. Add broth, roast, tamari, amino acids, salt, pepper, cumin, paprika, turmeric, bay leaf, and can of roasted tomatoes. Cook for 2 hours, stirring every 20 minutes or so.
2

Add carrots, potatoes, onion. Cook for 2 more hour; stirring intermittently.
3

At this point, the meat wasn't as tender as I would have liked so I turned the heat setting to high, added noodles, and let cook for an addition hour and a half while stirring a bit more often so nothing stuck to the sides of my pot.
4

Once the meat was tender enough to easily be pulled apart I sat my crock pot to warm and let cool for you 15 minutes.
5

Thick, savory beef stew. Enjoy with crackers, preferably Ritz, and await impending nap. You're welcome.