"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Crockpot Beef Stew Recipe

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This recipe for Crockpot Beef Stew, by , is from Gathering Stones Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Clark


3 lbs. cubed stew beef
2 lbs. small red potatoes partly peeled cubed
1 large yellow onion chopped in chunks
1 large celery bunch chopped in chunks
16 oz. bag baby carrots
2 cups frozen peas
1 crushed garlic clove
3 tablespoon olive oil
32 oz. beef broth or stock
1 12 oz. can Spicy V8 juice
1/2 cup flour
1 tablespoon salt & black pepper
4 1/4 teaspoon of the following;
Black pepper
Garlic powder
Celery salt
Italian Seasoning (oregano, basil, rosemary, sage)crushed fine
1 pack dry brown gravy mix

In a large mixing bowl mix
1/2 cup of flour
1 tablespoon of salt & black pepper
Coat stew beef
Heat olive oil and crushed garlic on med high to high
Sear each side of stew beef just until brown crust forms
Place stew meat in crockpot with large onion cubed
Cover meat and onions with beef broth or stock and spicy V8
Cover crockpot set on high do not uncover for 3 additional hours
Add all the remaining vegetables and dry seasonings *except gravy pack
Give it a quick stir cover continue to cook on high for 3 hours
Add 1 pack dry brown gravy mix to slightly thicken sauce
Reduce setting to low until sauce has slightly thickened

Number Of Servings:
Number Of Servings:
8 to 10 servings
Preparation Time:
Preparation Time:
6 to 7 hours
Personal Notes:
Personal Notes:
We serve our beef stew over hot cornbread. Add Tabasco a dash or 2, 3 or more for the fire eaters!




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