Crock Pot Beef Stew

Chunks of beef, cut from pot roast if you are inspired
Carrots
Cut up potatoes, red or yellow work better than russet
Canned condensed tomato soup, Campbells Tomato Bisque works best
Can or bottle of dark beer, the taste will not come through strongly
Small can of tomato sauce, depending upon size of stew
Thyme
Bay Leaf
Salt to taste

Quantities vary according to size of stew desired.

Put the soup, beer, optional tomato sauce (you can add this later if you’re not sure you need it), and spices into the crock pot. Stir and set time. This will need to cook at least 6 hours because you will not be pre-cooking the beef. Add in raw beef. Cut up potatoes and carrots, stir. Make sure everything is covered, add water if needed. Cover. Come back about an hour before you want to eat to make sure there’s enough liquid and taste test.

Weather right now: 12F, feels like -2. Perfect stew weather. Based on recipe from Beat This! by Ann Hodgman.