"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crockpot Beef Stew Recipe

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This recipe for Crockpot Beef Stew, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Camille Frezzo

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
2 pounds beef stew meat, (cut into bite-sized pieces)
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

Directions:
Directions:
1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

Personal Notes:
Personal Notes:
Here are my modifications: used 2 tablespoons tomato paste from tube; used "Better Than Buillion (beef) cube and 32 oz water; added quartered fresh mushrooms; used 13oz box crushed tomatoes. Also left out peas and corn--personal preference.
This really is the best slow cooker beef stew I ever made!

 

 

 

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