Prep 15 mins
Cook 8 hrs
This is always how we've made beef stew--my family wasn't partial to the beef stock gravy. I'm not a ketchup fan, but in this recipe, it has its place. I always add a little extra to my bowl. We're not big meat eaters, so if you want to add more beef cubes, feel free. I was missing a crucial step aparently as my dad showed me just recently. Making the slurry makes it so you can add less ketchup and still have the thick sauce!
- 5 -7 carrots, washed peeled and cut in two
- 5 -7 potatoes, washed and peeled
- 1 onion
- 1 lb boneless beef cube
- 2 celery ribs, washed and cut into 2-3 inch chunks
- seasoning salt (for beef cubes, to taste)
- 1 cup water
- 1 cup ketchup
- 1⁄2-3⁄4 cup warm water
- 3 tablespoons flour
- Add the water and meat into slow cooker and sprinkle on seasoning salt.
- Add in potatoes (no need to cut unless very large) carrots, a few onions slivers and celery.
- Let cook on high for 6-8 hours until meat is cooked through and potatoes and carrots are tender.
- Mix a slurry of water and flour, mix in ketchup and any extra seasonings you may want to add. Mix into meat mixture and let cook for as long as you can stand without taking a bowl or until thickened to your liking.
I added more water than called for, since I like more gravy for the rice. Even with the extra water, it tasted a lot like ketchup, and needed some extra spices (garlic, parsley, pepper, etc). It was good, but I don't think I'll be making it again.