|Snow Day in the Foothills|
Thought I'd pass on to you my Crock Pot Beef Stew Recipe. Our family loves stew -- any leftovers are in hot demand. I prefer my Stew with lots of savory broth and crisp vegetables. The recipe below is large but you can make it smaller. Bonus: it's easy!!
Throw into the Crock Pot:
1.3 kg of Beef Stew meat, cut in 1" chunks(about three lbs.)
1 onion chopped
1 1/2 -2 cups Beef Boullion (I use boullion cubes or envelopes plus water)
2 large cans diced tomatoes
1 Bay Leaf
1 tsp. basil.
Set Crockpot on low setting and cook for approx 6-8 hours.
30 minutes before serving add:
2 T Cornstarch mixed with 1.4 cup water
1/2 tsp. salt
1.4 tsp. pepper
10 minutes before serving add some chopped parsley.
Cook separately from stew and serve with Stew:
3 Large potatoes, chopped
7-8 carrots chopped3-4 celery stalks, chopped.
The cornstarch and parsley stages are optional. I've made it without cornstarch and the broth is still delicious though more liquidy. Also, other vegetables can be used such as sweet potato and green, red or yellow pepper. We usually serve this with the vegetables and Stew in separate containers, and people put the vegetables in their bowl first and then pour the stew over.
Hope you enjoy!!