Crock Pot Beef Stew & Some Holiday Favorites
Everyone needs an easy crockpot meal when the busy November/December days roll around. This stew is thick and meaty and will definitely warm the tummy. I had mine in the crockpot for 6 1/2 hours and it was plenty. The meat was so tender it just fell apart and the veggies were firm but not mushy yet cooked all the way thru. You know your crockpot and how much time it takes to cook things up, so you can adjust accordingly.
Along with this easy Crock Pot Beef Stew I am listing some other recipes at the end of this post that are some of my holiday favorites. They are sure to make your time in the kitchen this season easier and more delicious.
Ingredients for stew:
1 - 14.5 oz. can stewed tomatoes (I used Hunts)
6 large carrots, peeled and chopped.
2 large russet potatoes, peeled and chopped into desired size.
seasoning; I used salt, pepper, garlic powder, and McCormick Grill Mates (montreal steak).
1 onion, sliced
2 pounds beef stew meat
1 cup beef broth
flour and water to thicken
frozen peas, how ever many you want.
Put stewed tomatoes in crock pot and smash with a potato masher so you have smaller pieces of tomato.
Add the carrots, potatoes and seasoning.
Brown beef stew meat and onion in large frying pan and season with salt, pepper, and garlic powder. When browned deglaze pan with 1 cup beef broth and then pour meat and juice into crock pot and gently stir to mix.
Cook in crock pot on low for 6 1/2 hours. When 6 hours is up make a little flour and water roux: 1-2 tablespoons flour mixed with enough water to make a somewhat thick but runny paste. Add to crock pot and gently mix. This is when you can add in the amount of peas you want and then leave it until the 6 1/2 hours is up.
Click on these other yummy holiday recipes:
Mini Pumpkin Poppers
Cinnamon Sugar Pecans
Cranberry And White Chocolate Streusel Bars
Chocolate Chip Pumpkin Bread
Bratten's Clam Chowder
Cranberry Honey Butter