Slow Cooking Beef Stew in the Crock Pot
I happened to pass by the meat counter at the grocery store and saw stew beef on sale. I just knew I had to buy some and make some beef stew in the crock pot.
It is one of my favorite fall meals and I always serve it with fresh bread I make in the breadmaker. I love that I can prepare it in the morning and come home to a nice hot meal.
I do not have a real recipe written up anywhere so it never comes out quite the same way twice but I do have a general idea of how I like my stew-- hearty, warm, and packed with flavor!
Ingredients: (makes 5 servings)
1 cup carrots
4 large potatoes; diced
2 beef bullion cubes
2 bay leaves
2/3 cup flour
1 tsp onion powder
2 tsp garlic salt
1 tsp. celery salt
1 1/2 pounds stew beef
cooking oil
water
I start by lining the bottom of the crock pot with a good splattering of carrots; usually about a cup or so of baby carrots.
I then wash and cut up four potatoes into bite sized pieces then layer them on top of the carrots.
I typically add 2 bay leaves and a couple of beef bullion cubes (unless I have leftover beef broth in the freezer).
I set the crock pot aside and work on browning and favoring the meat. In a large Ziploc bag I combine the flour, garlic salt, celery salt, and onion powder. Then I add in the stew beef and shake it up until all the meat is coated in the flavored flour mixture.
With my burner set on medium I heat the oil until it's nice and hot and then I brown the beef on all sides;; turning with a fork when needed.
I take the leftover flour and add it to the crock pot so it will help thicken up the broth to make it more of a stew than a soup (though on this particular day I didn't put ALL the flour in and my broth was quite thin).
Once the meat is all browned I add it to the crock pot as well. I add a bit of water to the pan and scrape up any last browned bits.
I pour the water from the pan into the crock pot and add enough cold water to just barely cover the food in the crock pot. I make sure to give it a good stir and mix in all the flour with the cold water. I use cold water so that the flour wont clump and I get a nice smooth and thick broth to go with my stew. Then I turn the crock pot on low and let it sit for 8- 10 hours until the potatoes and carrots are tender.
We serve it hot with fresh bread and butter.
Linking Up With:
It is one of my favorite fall meals and I always serve it with fresh bread I make in the breadmaker. I love that I can prepare it in the morning and come home to a nice hot meal.
I do not have a real recipe written up anywhere so it never comes out quite the same way twice but I do have a general idea of how I like my stew-- hearty, warm, and packed with flavor!
Ingredients: (makes 5 servings)
1 cup carrots
4 large potatoes; diced
2 beef bullion cubes
2 bay leaves
2/3 cup flour
1 tsp onion powder
2 tsp garlic salt
1 tsp. celery salt
1 1/2 pounds stew beef
cooking oil
water
I start by lining the bottom of the crock pot with a good splattering of carrots; usually about a cup or so of baby carrots.
I then wash and cut up four potatoes into bite sized pieces then layer them on top of the carrots.
I typically add 2 bay leaves and a couple of beef bullion cubes (unless I have leftover beef broth in the freezer).
I set the crock pot aside and work on browning and favoring the meat. In a large Ziploc bag I combine the flour, garlic salt, celery salt, and onion powder. Then I add in the stew beef and shake it up until all the meat is coated in the flavored flour mixture.
With my burner set on medium I heat the oil until it's nice and hot and then I brown the beef on all sides;; turning with a fork when needed.
I take the leftover flour and add it to the crock pot so it will help thicken up the broth to make it more of a stew than a soup (though on this particular day I didn't put ALL the flour in and my broth was quite thin).
Once the meat is all browned I add it to the crock pot as well. I add a bit of water to the pan and scrape up any last browned bits.
I pour the water from the pan into the crock pot and add enough cold water to just barely cover the food in the crock pot. I make sure to give it a good stir and mix in all the flour with the cold water. I use cold water so that the flour wont clump and I get a nice smooth and thick broth to go with my stew. Then I turn the crock pot on low and let it sit for 8- 10 hours until the potatoes and carrots are tender.
We serve it hot with fresh bread and butter.
Linking Up With:
This looks so tasty. I love home made stews :) Thanks for sharing at the weekend blog hop last week. Hope to see you tomorrow.
ReplyDeleteMe too; I love soups and stews!
DeleteThanks for the invite; I'm glad you like my recipe.
ReplyDeleteto me there is nothing heartier during the winter than a great stew and the fact that this one can be made in the crockpot makes it even better!
ReplyDeleteI love soups and stews that can be made in the crock pot!
Delete