RCI-SP.004.0119.001
Crockpot Beef Stew I
My favorite beef stew Submitted by: angelgoddess3 - ECPR Contributed by World Recipes Y-Group
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- carrots3 unitcut lengthwise into halves, then cut into 1-inch pieces
- ribs celery3 unitcut into 1-inch pieces
- potatoes2 largepeel and cut into ½ inch pieces
- 1½ cups
- garlic3 cloveschopped
- 1 unit
- 1½ tbsp
- ¾ tsp
- ¾ tsp
- ½ tsp
- lean beef stew2 poundscut into 1-inch pieces
- (14½ ounces) diced tomatoes1 canundrained
- 1 can
- ½ cup
Method
1
Peel and cut potatoes into ½-inch pieces, then cut carrots lengthwise into halves and cut into 1-inch pieces. Cut celery ribs into 1-inch pieces and chop the garlic cloves.
2
Cut lean beef stew meat into 1-inch pieces, trimming excess fat if necessary.
3
Add the beef pieces, chopped onions, garlic, carrots, celery, and potatoes to the crockpot.
4
Pour the undrained diced tomatoes and beef broth over the vegetables and meat in the crockpot.
5
Add cold water, Worcestershire sauce, bay leaf, dried thyme leaves, dried basil leaves, and black pepper to the crockpot.
6
Stir all ingredients together until well combined.
2 minutes
7
Cover the crockpot and cook on low setting for 8 hours, stirring occasionally to ensure even cooking and flavor distribution.
480 minutes
8
Check the beef for tenderness; it should shred easily with a fork when fully cooked. If the stew is too thin, remove the cover and continue cooking for 15-20 minutes to reduce liquid.
9
Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
10
Serve the beef stew hot in bowls, ensuring each serving contains beef, vegetables, and broth.