Prep 20 mins
Cook 12 hrs
Simple prep and GREAT FLAVOR! I adapted this recipe from allrecipes.com. It's a great basic recipe if you like a thick beef stew and it's quite simple to add more or less of the ingredients to suit you taste. Make it your own by adding corn, peas, tomatoes, or whatever you like! Trust me, YOU CAN'T MESS THIS UP!
- 2 beef bouillon cubes
- 1 1⁄2 cups warm water
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon seasoning salt (Lawry's works well)
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon fresh ground pepper
- 1 teaspoon paprika (optional)
- 1 lb stew meat (beef)
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 1 onion, chopped (I like to use flash-frozen pre-chopped)
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
- In a small dish, dissolve beef bouillon in warm water.
- In a plastic zipper bag, mix together flour, salts, pepper, and paprika. Add meat and shake to coat meat. Spray slow-cooker with non-stick cooking spray and add contents of bag.
- Add Worcestershire sauce and place bay leaves on top. Slowly pour beef broth over beef mixture and add onion, potatoes, carrots, and celery.
- Cover and cook on low setting for 10-12 hours or on high setting for 4-6 hours. Stir to combine ingredients before serving.
This is going to be my go-to stew recipe! My husband is very picky about the consistency of his stew and this one was PERFECT! I substituted 1/2 c. of broth with sherry for a bit of sweetness and it was delicious. Thanks!
We liked this a lot. I used twice the meat because I had a big frozen block. :-) I think I might add a little tomato sauce or paste to give it a bit more umph. I wasn't able to put the flour and meat into a bag because, as I said it was still partially frozen. It was a good stew that I am looking forward to making again.