Leave it and go do what you have to do, come back and enjoy! I re made this once again and took some GREAT tips into consideration, I made a few changes and tweaked it a bit. Still an awesome crockpot stew !
- Place oil in pan to heat, while dredging beef in flour.
- Lightly brown the beef on all sides.
- Place all ingredients in crock pot in exact order: potatoes, carrots, beef, onion, salt¸ and pepper, tomatoes or juice, and water.
- Never stir it until it is DONE.
- Cover and cook on high for 4 hours, or on low if you will be gone 8-9 hours.
I made this recipe and added 2 tsp. beef bouillon for flavor. Still feel it was lacking something. Will try again and add some different spices to help wake it up a bit. 7 hours with my crock pot on low was perfect.
This wasn't as good as my stovetop recipe but it was good enough for when crockpot is the only way I will get dinner on the table. It is very healthy but a little bland. I think spicy V-8 might be a good choice--or maybe a bay leaf. It is a good starting point for a good recipe so thank you for submitting.
I have made this, I don't know, 3-4 times since I found this recipe last October. I, too, cut the potatoes into quarters or even sixths, just depending on the size of the tater. I use baby carrots and just cut them in half, using enough to make a complete layer across the taters. I trim up the beef a little more and cut the pieces smaller than the butcher, just my preference. Someone posted about using the dredging in a baggie method and warned about not getting the excess flour into the pan, and I wanted to say thank you so much for that tip! I use the reduced-sodium V8 juice, although I'm anxious to try it with my sister's homemade V8 juice (good stuff). About an hour before dinner, I mix it up good and throw in an envelope of McCormick brown gravy mix and stir it in. This is soooo good with a big ol' honkin' piece of sourdough bread on a cold and snowy winter night. Thank you so so so much for sharing this!!