Crock pot dinner – Beef Stew

Crock pot dinner – Beef Stew

Mar 07

beef

I just love the low stress of having a crock pot meal on a chilly day. Yes, here in SWFL it is only in the 60’s….brrrrrr.

It’s the easiest way to cook and look like a pro when your family eats your meal.

Beef stew is my favorite meal in a crock pot, it brings back great memories of being  a kid coming home from school and smelling that home cooked comfort food all over again.

Try this tomorrow, you will love yourself for it!

Slow cooked Beef stew

Ingredients:

  • 6 potatoes, peeled and cubed
  • 6 medium carrots, cut into 1-inch slices
  • 1 medium onion, coarsely chopped
  • 4 celery ribs, coarsely chopped
  • 3 -tablespoons all-purpose flour ( I used GF)
  • 1-1/2 pounds beef stew meat
  • 3 -4 tablespoons oi (I used coconut)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup beef broth & 1 cup of  red wine
  • 1 teaspoon ground mustard
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 tsp of  basil
  • 1 bay leaf
  • 1 tsp of paprika
  • 1/2 tsp of oregano
  • 1/2 tsp all spice
  • 1 tsp of Worcestershire
  • 1/2 tsp  lemon juice

Directions

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
  • In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, garlic, thyme,  spices, lemon juice &  wine. Pour over beef. Put in bay leaf. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender, add more flour to thicken if need be, serve over egg noodles.
  • Yield: 8 servings.

 

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