Wednesday, January 29, 2014

Crock Pot Beef Vegetable Stew

We had another calamity day because of the freezing temperatures and it seemed perfect for Beef Stew. We like lots of different vegetables and the meat is much more tender in the crock pot.

1 pound beef, cut for stew
1 onion, chopped
4 potatoes, 1 inch cubes
6 carrots, sliced
2 stalks celery, 1 inch pieces
3 - 4 squirts Worchestershire Sauce

1 envelope stew mix
or homemade
1 can beef broth
3 TBSP flour
2 cups water
Later add:
1 can peas (I use frozen)
1 can corn (I use frozen)
1 can of green beans

This is the first 3 - 4 hours
Flour the beef and season with salt and pepper. Brown in skillet with oil. Place in crock pot. Add the onion, carrots, celery and potatoes. Follow the directions on the envelope. Or mix 3 TBSP of flour with a little cold water until lumps are gone. Add water and 1 can of beef broth to the skillet used to brown beef and stir in flour on medium heat. Stir constantly until thickened. Pour into crock pot. Cover and cook on high for 3 - 4 hours.

Add peas, corn, green beans and continue cooking for 2 - 3 more hours or until meat is tender. Sometimes we turn  the heat down to medium. Don't forget to sprinkle with love!