Saturday, November 12, 2011

Easy Slow Cooker Stew

Stew is one of my favorite meals to have during the cold months of the year. Cooking it in the slow cooker makes it super easy. Last week when my Mother-in-law passed away, we had extra people to feed, so I dug out my crock pot and got to work. Peeling the potatoes and carrots were the most time consuming. Plus, I cut up a chuck roast, instead of buying stew meat. By using a roast, I feel I'm using a better quality of beef for the stew. When making stew, there doesn't need to be a recipe. Just use the vegetables you like and  you can also use up any leftover veggies you may have in the fridge.
Here's what I did this time.

Slow Cooker Stew
1 beef chuck roast, cut into cubes- I had a 2 1/4 pound roast
potatoes, peeled and cubed
carrots, peeled and sliced- I used almost 1 pound this time
1 onion, diced
2 ribs of celery, sliced
2 cups frozen corn
2 cups frozen peas
1 can diced tomatoes
green beans and any other vegetables you want to use
1 can low sodium beef broth
1 or 2 bay leaves
1 or 2 cloves garlic, minced
parsley
salt and pepper to taste
water

Cut the beef roast into cubes. Heat a dutch oven over medium high heat. Add a tablespoon of oil to the pan, and then add half of the beef cubes. Add salt and pepper to the meat. Brown meat in the hot oil turning when browned on one side. While the beef browns, peel and cut up the potatoes and carrots and add them to the crock pot. Then, remove the beef and add to the crock pot. Add another tablespoon of oil to the dutch oven and add the rest of the beef. When it is brown on the side, stir and add the chopped onion and garlic, if using. Turn the heat down if necessary to keep the pan from burning.
Add the beef broth to the browning meat and stir up all the brown bits that are in the pan. There will be a ton of flavor in those brown bits from the meat. Don't skip browning the meat for the stew as browning gives it so much flavor. Add all the meat and broth to the slow cooker, the tomatoes, then the rest of the vegetables you are going to use. Fill the cooker with water to cover the stew. Add the bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, or until the meat is tender.
Sometimes I thicken the stew a bit by adding 1 tablespoon of cornstarch to about 1/4 cup water. Mix well and add to the stew, stirring carefully. Cover the stew and cook another 30 minutes. When done, you have a delicious hot stew to warm you up. Enjoy!
This coming week I'll be posting some Thanksgiving recipes, so be sure to stop back by!

5 comments:

  1. Wow that something i need now...

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  2. It's hard to beat good beef stew on a cold day and slow cookers make it so easy.

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  3. I like cutting from the whole chuck roast too instead of trusting some unseen butcher from selecting my "stew meat" from scraps of other cuts.

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  4. Mmm, that looks good. I use venison for my stew and I always cut up a good roast for the stew meat - it makes such a difference. I just saw your Amish Cinnamon Rolls on the sidebar... going to have to investigate those! Oh, and I have your French Bread recipe rising as we speak to go with spaghetti & meatballs tonite :)

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  5. I'm bookmarking and keeping this handy. This is a "welcome home" meal if I ever saw one!

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I am so glad you stopped by. I hope you'll come back often. Thank you for your comments!