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Monday, November 23, 2015

*Recipe* Slow Cooker Beef Stew

In the fall, there is nothing better than a good beef stew.  I'm not going to lie, it is a bit different when the weather is warm, but it was still delicious!  This one is a slightly different recipe than I have used before but it turned out great!  I put it on in the morning and we spent the day at the beach and when we got home it was all ready and smelled amazing.  The Mushrooms really added an extra meatiness to the dish so don't skimp on those.  Also, this does not freeze very good, trust me, I accidentally froze the leftovers (don't ask) and the stew was not nearly as good after I thawed and reheated. 



1. Pour flour and onion soup mix into a 1 gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.
2. Add oil to a large skillet and heat.  When the oil is hot, brown meat. Transfer meat, when it's browned, directly to crock pot.  Add 1  1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato paste, Italian seasonings, garlic powder, steak spice, bay leaves and black pepper and stir to combine.  Pour into the crock pot over beef. Add the onions, potatoes, carrots, celery and mushrooms.
3. Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.  Add the thawed peas the last 20-30 minutes of cooking.  Discard bay leaves and Serve.  Salt and Pepper to taste.   

Recipe adapted from

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