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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 6 |
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I made up this recipe and have enjoyed it more than several times this year. I like it so much I want to share it! It's a nice versatile recipe to either slow cook overnight or during the day, but is also easy to quick cook in an hour and a half. Ingredients:
1 lb beef stew meat, cubed bite size |
1 large onion, diced |
3 stalks celery, sliced |
2 cups chopped carrots |
4 large potatoes, cubed |
4 -6 cups water |
salt and pepper |
1 teaspoon paprika |
1 teaspoon dried dried basil |
1 teaspoon dried parsley flakes |
1 tablespoon worcestershire sauce |
2 1/2 tablespoons soya sauce |
6 tablespoons cornstarch, mixed with |
1 3/4 cups cold water (may need more or less) |
Directions:
1. Place all chopped vegetables and cubed beef into your crockpot and add enough water to sufficiently cover the veggies to cook for at least 5 hrs slow cook or 1 hr and 30 mins high temp cooking.
2. No need to cook beef before hand- as it cooks with the veggies you get its beef stock which adds to the flavor.
3. Add all seasonings and stir thoroughly.
4. Turn your crock pot on to high and cover.
5. If cooking over the stove follow all the steps and boil on med-high stirring occasionally for 35 minutes.
6. and simmered covered also stirring occasionally for 45 minutes.
7. When your potatoes are done in both cooking methods proceed to the next step.
8. Add cornstarch mixed in water gradually 1/2 cup at a time, stirring it in thoroughly each time checking its texture, until the stew is as thick as you like it.
9. You might have to add more cornstarch.
10. follow directions on the box.
11. Serving suggestions: serve over vol-au-vent pastry shells, alone as a stew or enveloped into a pie for a beef pot pie.
12. Enjoy!
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