Crock Pot Beef Vegetable Stew |
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Prep Time: 30 Minutes Cook Time: 510 Minutes |
Ready In: 540 Minutes Servings: 4 |
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Description:I found a similar recipe to this one in a Canadian cookbook. I altered the vegetable and spices to suit our tastes. If one does not have the time or want to brown stew meat then a pound of cooked ground beef will do quite nicely. I usually serve with warm rolls or garlic bread. Ingredients:
1 (1 lb) package stew meat |
1 cup flour |
oil, for browning |
1 large potato, peeled and cubed |
1 small onion, diced |
1/2 small turnip, peeled and cubed |
2 cups cubed carrots |
1 box frozen peas |
3 cups water |
1 teaspoon sugar |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon liquid gravy browner |
1 teaspoon beef bouillon |
1 (14 1/2 ounce) can diced tomatoes (optional) |
Directions:
1. Toss stew meat with flour and brown in heated oil in a skillet.
2. Add the cooked meat and all other ingredients into a 4 Qt crock pot.
3. Stir well and cook on low 9-10 hours or on high 5-6 hours.
4. Turn crock pot off and enjoy!
5. I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
6. I also like to add a small can of diced tomatoes at this time.
7. YUM!
8. Hint-one may substitue 1/2 cup of barley in place of the potato.
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