Crock Pot Beef Stew

The key to making a great stew is fresh vegetables!  Yes, it is a lot of work to chop up all these vegetables, but the results are worth it.  You might chop all the vegis on the weekend and have them ready in a ziploc bag to prepare on a weekday.  Or better yet, do like the Hugheys.  We prepare this stew on the weekend and then have it for lunches or busy nights when we need a quick dinner.  Also, don’t worry about the amounts too much on the veggies.  If you have one carrot left in your fridge and one stalk of celery, throw it in.  A stew is a great way to use up all your leftover vegis so they don’t go to waste.

a slow cooker Oval Crock Pot

Image via Wikipedia

3 Tbs oil (I use bacon grease for flavor)

2 Tbs Stew meat (to save money, I usually buy the cheapest roast I can find and cut it into bite size pieces)

1 cup chopped onion

1/2 cup chopped celery

3 cloves garlic, minced

3 whole carots, washed, unpeeled and diced into bite size pieces

2 cups of fresh green beans that have had their ends removed and then cut into 1 inch pieces

4 whole new potatoes, quartered

4 cups Beef Broth

1 cup red wine (could use 1/2 cup of red wine vinegar as a substitute)

1 Tbs Worcestershire Sauce

1 Tbs Soy Sauce

1 28 oz can Hunts Petite Diced Tomatoes

1 tsp salt

1/2 tsp pepper

1 tsp sugar

1.  Brown meat in oil and then remove from pan

2.  Brown onion, garlic, carrots , and celery in the oil about 3-5 minutes

3.  While meat and vegis are browning, dump all the remaining ingredients in a large crock  pot.

4.  Add meat, onion, carrots, and celery to crock pot.

5.  Turn on high for 6 – 8 hours or all day while you are gone to work


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