Prep 10 mins
Cook 12 hrs
This is an awesomely good recipe. I've cooked it a few times and none of it ever goes to waste.
- 2 lbs beef chuck, cubed
- 1 teaspoon Worcestershire sauce
- 1⁄4-1⁄2 cup flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 teaspoon paprika
- 1 1⁄2 cups beef broth
- 1⁄2 garlic clove, minced
- 1 bay leaf
- 4 carrots, sliced
- 2 onions, chopped
- 3 potatoes, diced
- Place meat in a slow cooker. Combine flour, salt, pepper, and paprika.
- Stir into meat until coated thoroughly.
- Add remaining ingredients.
- Mix well.
- Cover and cook on LOW 10-12 hours.
- Stir before serving.
This is VERY good. Here are my modifications when I made it for the first time:
1- I used 4 lbs stew beef cut into smaller pieces and parboiled for about 10 minutes to get out all the blood etc. I very highly recommend you do this.
2 - Because I had nearly twice the recipe, I added 1/4 cup flour and about 2 tbsp paprika, 1 extra tsp fresh ground black pepper, and worked the meet so all of it was coated.
3 - put in a full carton (600 mL?) of Cam*****'s beef stock.
4 - added about 2 cups sliced mushrooms.
6 - fiddled with the water a bit for the right thickness.
Overall, this was a hit even for my 18 mth old. It is a keeper. Maybe next time I'll add some green beans and peas towards the end, but it is a very good recipe and I'll definitely use it for pot lucks and cold winter nights. Note that I don't like the flavour of tomatoes and carrots cooked together, nor the taste of too much thyme, and this recipe has neither.
My husband picked this recipe out for himself, made it and we both LOVED it! It made the house smelled wonderful while cooking, and the seasonings were spot on. Thank you!
I usually brown meat before adding to crockpot recipes; they look sickly otherwise. How refreshing to find one where this is not necessary. I had reservations but followed directions, and the end product is a very attractive, thick stew. What an easy dinner meal--so glad I found this before cold months set in. Thank you Danielle--this will replace the old way of making stew. It's basic, tasty and easy--the only change I made was to use sirloin. It's all I had, but worked very well.