Friday, September 15, 2006

Crock Pot Beef Stew-Foodie Friday

This is a recipe for beef stew that can go all day while your away and it thickens itself-don't say ewwww! Yes, I have made it a gazillion times. Try it:

2-2 1/2 lbs of stew meat (chuck)
4 large carrots, sliced
4 large potatoes-chunked
1 large onion-roughly chopped
1 teaspoon minced garlic
1 cup of frozen peas
1 cup beef broth
1/2 cup tomato or V-8 juice (if you omit the V-8 or tomato juice, just use 1 1/2 cups beef broth)
1/2 cup Minute Tapioca (mixed into the broth/tomato juice mixture)
Worcestershire sauce
Salt and pepper to taste

Now, you can brown your meat if you like, but you don't have to. I prefer to, all up to you.

Place carrots and potatoes on bottom of crock pot, add meat on top. Add beef broth/juice/tapioca mixture, Worcestershire sauce (to taste) and stir gently. Add onions, garlic, salt and pepper on top. You can cook on low all day long or cook on high 2 hours and low for 6 hours. Just make sure the potatoes and carrots are under the broth mixture.

After cooking for the time period, you can keep this on low and stir it well. Add other seasonings to taste (salt, pepper, thyme, rosemary, etc), let simmer a few more minutes and serve.

Crock pot meals can sometimes get thinned out from the condensation. What I do is, after adding the seasoning at the end, leave the lid off and let it simmer another 1/2 hour or so to steam out some of the water buildup.


Kari said...

Sounds good, especially with cooler weather we've been having.

Miskaj said...

Ummmmm! It sounds yummy! I think I will try it too! You have a great BLOG and I do hope you come visit mine and leave your heartprints of love so I cain find the trail back to your home. In HIS love. Katie

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