I’m all for saving time and then cooking a dish for ten hours. I used a package of pre-cooked roast beef (like Hormel’s Italian roast beef), pan-roasted vegetables, and let the aroma fill the house!
ROASTED BEEF STEW CROCK POT-STYLE
Add 4 red and/or white new potatoes, sliced in chunks, 1 cup carrots, sliced in chunks, 2 cloves chopped garlic, and 1 medium onion, sliced in chunks, to a roasting pan. Sprinkle with Kosher salt, pepper, and olive oil. Bake at 400 degrees for 30 minutes, turning once.
Meanwhile, slice the beef from a 15-oz. container of pre-packaged roast beef and place in crock pot along with its gravy (skim fat) and 1 15-oz. can beef broth. Add 1 sliced celery stick and 2 large chopped baby bella mushrooms. Transfer the roasted vegetables to the crock pot and heat on low for six hours.
One hour before serving, add 1 cup sliced green beans and 1 cup sliced asparagus to the stew. Check the seasonings.