Old Fashioned Beef Stew for Your Crock Pot

"Take the hassle out of dinner tonight by letting this scrumptious stew simmer in your crock pot all day. From BH&G."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by magpie diner photo by magpie diner
photo by Marsha D. photo by Marsha D.
Ready In:
10hrs 40mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • Place flour in a plastic bag.
  • Add meat cubes, a few at a time, shaking to coat.
  • In a large saucepan or Dutch oven brown meat, half at a time, in hot oil.
  • Drain off fat.
  • In the bottom of a 3-1/2- or 4-quart electric crock pot layer onion, potatoes, green beans, corn, carrot, and meat.
  • Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf.
  • Pour over meat and vegetables in crock pot.
  • Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender.
  • Discard bay leaf.

Questions & Replies

  1. Just a suggestion, can these recipes be condensed so they print out on one or two sheets of paper instead of the usual 3? I see lots of space between lines that could move the text up and save paper. Just saying!
     
  2. Is the calorie count on this recipe really 1056.9 per serving? Am I reading this wrong?
     
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Reviews

  1. Thanks Bev - I'm not overly experienced with making meat stews, so couldn't say if this was really old fashioned or not (someone else mentioned it not the type of beef stew they were used to), I'd say this is the best one I've made. The end result was tasty and your quantities are bang on*. Browning the meat is a little time consuming, but I think worth it. *After reading some of the reviews I added about a cup of water to the crock pot...the gravy was the perfect consistency. I actually made two batches, one to freeze. I couldn't fit it all in one so in the one batch I used russet potatoes and the other batch I used a more waxy red potato. I'd say the russets worked best since they break down a little in the gravy. The only thing that seemed to be missing was garlic...but maybe that's just me. Thanks Bev - I'm sure I'll make this for the meat eaters in my house again.
     
  2. Wondefully enjoyed.I did 3 cups potato and added half cup low sodium beef broth for more gravy.Thanks for posting.
     
  3. This was good, but a lot more tomato tasting than I expected, and it was thick. It was a good stew, but didn't taste like beef stew to me.
     
  4. Great stew recipe! I used low sodium V-8 juice for the flavor. Other than that I made as posted but I did add in 1 c. frozen peas. This was enjoyed by all and we will have it again when the cooler weather gets here. Delicious! Thanks for sharing this recipe Bev!
     
  5. Maybe something went terribly awry, but ours turned out thick and overpowerigly tasting of tomato. This showed such promise, with the reviews, but the flavor and texture just didn't work for us. Sorry.
     
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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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