Instructions

1. You will need a 6-quart crock pot
2. HIGH for 4 hours
3. About 2 hours before serving time, set crockpot to HIGH for 1 hour. Allow the crock pot to sit (still plugged in) for 2-3 hours, after the timer has sounded.

4. Step 1 >

5. Spread the chopped celery and onions in the bottom of the crockpot.
6. Add the boneless pork end chops – Top with stew beef.
7. Sprinkle meat evenly with both envelopes of the dry soup mix. Carefully pour the beef broth around the edges of the meat so as to keep the dry onion soup mix above the meat.
8. One 26 ounce beef broth container should nearly cover the meat but not submerge it.
9. Cook on high for 4 or more hours until the meat is tender and becomes submerged in the broth.
10. At this point in the recipe, you can opt to stop to finish the following day.

11. Step 2 >

12. Add the carrots spreading them evenly over the meat mixture, then layer the potato pieces on top of the carrots. Last, add the sliced mushrooms. Cook another hour or until carrots and potatoes are tender.
13. The crock pot will be quite full when the cooking time is completed. Stir meat and vegetables carefully prior to serving. Garnish with chopped parsley. You can thicken the broth (see notes) but our preference is for a more liquid broth. Add a huge green salad and slices of warm, crusty baguette.
14. NOTES: Want to change it up into a more traditional Beouf Bourguignon stew? Substitute red wine for half of the beef broth.
15. You can also thicken the stew. At the end of Step 1, transfer about 1/2 to 3/4 cup of beef broth to a 2 cup measuring cup. Allow it to cool and stir in 1 tablespoon of corn starch or 2 tablespoons of flour.
16. Cornstarch is better as it does not impart a floury taste to the juices. Stir until smooth and well blended. About 30 minutes before the end of Step 2, add the liquid to the crockpot. Stir gently to distribute evenly.