Crock Pot Beef Stew

by jennifer on March 19, 2011

 Whoever created the crock pot was a genius. How great is it to prepare dinner in the morning when you actually have energy and clarity of mind…and it is ready when you walk in the door after work? I love crock pot days!

 You can vary the ingredients to fit your own personal tastes.

  •  1-2  lbs. cubed stew meat
  • 4 fist-sized potatoes, (Finns, Yukons, or Fingerlings are some of my favorites)
  • 1 medium onion, chopped
  • 2-4 cloves garlic, chopped
  • 3 carrots, chopped in rings
  • Other suggestions: celery, parsnip, turnips
  • Salt and pepper
  • 1 bay leaf
  1. Meat prep: You can just toss the meat in as is, or dredge in flour then brown all sides in a skillet with a little oil.  It depends on how pressed for time you are.
  2. Chop all veggies and add them one variety at a time, salting and peppering with each addition.
  3. Add enough liquid to not quite cover the veggies. I like to add a mix of organic chicken broth and water. Sometimes I’ll add a little puréed tomatoes as well.
  4. Cook on high for 5 hours or low for 7 or 8 hours.
  5. Serve with your favorite dinner bread or rolls. So good on a cold winter day!

Back to recipes

Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: