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This is in the slow cooker right now, and it already smells amazing. I made this a few weeks ago for my ski house friends and it was delicious. That time I browned the meat and then spent an extra 20 minute trying to make sure all of the pieces were the same size. Totally not necessary since you shred the meat once it’s cooked. Hence, this time the prep was much faster. 

I follow this to a T, with the exception of not adding in the potatoes (I like those on the side), and I added a tiny pinch of grated ginger, which I always do in meat dishes. 

americastestkitchen:

We’re declaring this week “Slow Cooker Week,” in honor of our brand new Slow Cooker Revolution Cookbook. We’ll be sharing slow cooker tips, recipes from the book, and behind-the-scenes photographs of our “Slow Cooker Wall.” Today’s recipe: Bachelor Beef Stew.

Bachelor Beef Stew from …