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I call this “fairly simple” because it falls in between brain-dead, dump-it-in-the-crockpot easy and ugh-that-is-too-much-work difficult. You’ll see that I use some canned goods to minimize the fuss without compromising flavor.
Note: I have extended the cooking time based on the comments/reviews.
Trim all the excess fat from the beef and cut into 1″ cubes.
Season the beef with the garlic salt and coat with half of the flour.
Heat the canola oil in a large heavy saute pan over medium-high heat.
Add the beef to the pan and quickly brown on all sides. (If necessary, brown the beef in batches to avoid over-crowding the pan.)
While the beef is browning, preheat your slow cooker to high heat.
Add all three soups, garlic, pepper, bay leaves, and the Worcestershire to the slow cooker.
Add the browned beef to the slow cooker and deglaze the pan with 2 1/2 cups of the water. Stir and scrap up all of the brown bits from the bottom of the pan. Then add the deglazing water to the slow cooker, cover, and cook for two hours on high.
Then add the celery, carrots and potatoes to the slow cooker and stir to combine.
Cook for another two hours on high.
Combine the remaining half of the flour and 1/4 cup water in a small bowl and whisk with a fork until it forms a smooth slurry.
Add the flour and water slurry to the slow cooker, stir well, and cook for another 45 minutes, stirring occasionally.
Serve and enjoy!
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!