Here is a simple yet satisfying beef stew. The great thing about beef stew is that cooking the meat over low heat slowly in the broth makes it nice and tender, but stewing beef is pretty inexpensive so you can have “steak” without spending a lot. Another bonus is that, aside from chopping the vegetables, this recipe is pretty effortless.
I used red potatoes because I hate peeling, but if you don’t have red potatoes you can replace them with 3 larger potatoes. I also used about 3/4 cup of baby carrots instead of sliced regular carrots. This recipe isn’t spicy or extremely flavorful, but I think the simplicity is part of what makes it good.
If you wanted to, you could cook this in a shorter amount of time over high heat, but I’d really recommend cooking it on low. Stewing beef is kind of the leftover pieces from when the cow is butchered so it can be tough and fatty and if you cook it over high heat it easily becomes chewy or dry. I cooked mine over low for 6 hours and it was nice and tender.
Recipe adapted from food.com’s Crock Pot Beef Stew
Crock Pot Beef Stew
|Prep time||10 minutes|
|Cook time||6 hours|
|Total time||6 hours, 10 minutes|
- 1-2lb cubed stew beef
- 1/4 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1/2 cups beef stock
- 1 teaspoon paprika
- 1 tablespoon worcestershire sauce
- 6 cloves crushed garlic
- 1 chopped onion
- 2 stalks chopped celery
- 4 chopped carrots
- 5-7 cubed red potatoes
|1.||Combine flour, salt and pepper and then toss in beef cubes.|
|2.||Put all ingredients in a crock pot and cook for 6-8 hours on low.|