RCI-SP.004.0327.001
Waldorf Astoria Stew in the Crock Pot
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cunningham Estate in Seven Points, Texas in 1999.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- beef sirloin cut up2 pounds
- potatoes cut in large pieces2 cups
- carrots cut in large pieces2 cups
- celery cut in large pieces2 cups
- frozen onions small1 bag
- white bread cut up1 slice
- 1 can
- 2 tablespoons
- 3 tablespoons
- 1 tablespoon
- 1 can
- 1 teaspoon
- 1 teaspoon
Method
1
Cut the beef sirloin into bite-sized chunks, removing excess fat if desired. Pat the meat dry with paper towels to promote better browning.
2
Prepare all vegetables by cutting potatoes, carrots, and celery into large, uniform pieces to ensure even cooking in the slow cooker.
3
Heat a large skillet over medium-high heat and brown the beef chunks in batches for 3-4 minutes per side until the exterior is deeply caramelized. Transfer browned meat to the crock pot.
3 minutes
4
Add the prepared potatoes, carrots, celery, and frozen onions to the crock pot with the browned beef.
5
Cut the slice of white bread into small cubes and add to the crock pot along with the canned whole tomatoes with juice, dry minced onion, quick-cooking tapioca, sugar, and tomato soup. Stir well to combine.
6
Season the mixture with salt and freshly ground black pepper, stirring thoroughly to distribute seasonings evenly.
7
Cover the crock pot and set to low heat. Cook for 8 hours, stirring occasionally if possible to ensure even cooking and prevent sticking.
480 minutes
8
Check that the beef is tender and the vegetables are completely cooked through. If the stew is too thin, continue cooking uncovered for an additional 30 minutes; if too thick, stir in water by the tablespoon until desired consistency is reached.
9
Taste the stew and adjust seasoning with additional salt and pepper as needed before serving.