Home » slow cooker » The Best Beef Stew (Crockpot version)

The Best Beef Stew (Crockpot version)

It’s been an incredibly strange summer this year! It’s so dreary outside, but then so muggy and warm at the same time! We’ve had our air conditioning on constantly, so with it being a tad chilly in the house and the cloudy weather outside, it’s really felt like winter! I’ve been subconsciously making pretty hearty meals, and beef stew is definitely one of those cozy, hearty meals. Now, if you’re in a part of the country where it’s “actually” summer this may sound like the last thing you want to make! Maybe just keep it in the back of your head for when fall rolls around šŸ™‚

Ingredients:
* 2 pounds beef stew meat, trimmed
* 1/2 cup all purpose flour
* 1 tbsp. seasoning salt
* 2 tbsp. olive oil
* 1/2 tsp. black pepper
* 1 large onion, diced
* 2 bay leaves
* 1/4 cup Worcestershire sauce
* 2 cups water
* 1 packet of Swanson beef flavor boost
* 4 medium to large potatoes (washed, peeled, and chopped however large you prefer) or you can also use red potatoes and just cut them into chunks, leaving the skin intact
* 4 large carrots, peeled and cut into disks
* 5 ribs of celery

Directions:
Place the flour and seasoning salt into a gallon size resealable bag. Place your stew meat into the bag, seal it up and shake, shake, shake! Shake until each piece is evenly coated with your flour mixture. Heat the olive oil in a large sized skillet, once the oil is hot add your floured stew meat to the pan and brown on all sides. Remove using a slotted spoon or tongs, and place in the bottom of your slow cooker. Season the meat with pepper.
SautĆ© the diced onion in the same skillet for two minutes, you may need to add a bit more oil or some butter. Don’t worry about cleaning the skillet out in between, you actually want to leave it “dirty”, since it will be added flavor! Transfer the onions to the slow cooker and place on top of the seasoned stew meat. Pour in the Worcestershire sauce, the flavor boost, and the water into the same pan and whisk on low heat, scraping the browned bits off the bottom of the pan. Turn off the heat and set aside.
Add the chopped potatoes, carrots, celery, and bay leaves to the slow cooker. Now, pour the broth/Worcestershire mixture into the crockpot as well. Cover; cook on low for 7 hours. Remember to remove your bay leaves before serving, no one likes getting the leftover leaf in their bowl of stew! šŸ˜‰

20130724-090756.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s