Wednesday, February 3, 2010

Recipe of the Week: Slow Cooker Beef Stew

I'm all about getting supper finished WAY ahead of time so that I don't have to scramble at 6 o'clock and still wind up eating at 8. Too many things get in my way these days (they're not bad things, mind you, just things) so cooking ahead of time and putting something in the freezer or the refrigerator or throwing something in the crock pot is an absolute must around here.

Recipe courtesy of

2 pounds beef chuck or stew meat, cut in 1" cubes
1/4 c flour
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cups beef broth
1 tsp Worcestershire sauce
1 clove garlic
1 bay leaf
1 tsp paprika
4 carrots sliced (I threw in a bag of baby carrots)
2 cans of potatoes (I cut up 2 potatoes and threw those in...wish I'd had RED potatoes)
2 onions, chunked
1 stalk celery, sliced (we're NOT fans so I left it out)

Place meat in cooker (no need to brown first). Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high 4-6 hours. Stir stew thoroughly before serving. I'm serving it over rice.


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