Beef Stew
- Reviews 2
Ready In: 5 hrs 30 mins
Serves: 6
Ingredients
- 1 lb beef stew meat, cubed bite size
- 1 large onion, diced
- 3 stalks celery, sliced
- 2 cups chopped carrots
- 4 large potatoes, cubed
- 4 -6 cups water
- salt and pepper
- 1 teaspoon paprika
- 1 teaspoon dried dried basil
- 1 teaspoon dried parsley flakes
- 1 tablespoon Worcestershire sauce
- 2 1⁄2 tablespoons soya sauce
- 6 tablespoons cornstarch, mixed with
- 1 3⁄4 cups cold water (may need more or less)
Directions
- Place all chopped vegetables and cubed beef into your crockpot and add enough water to sufficiently cover the veggies to cook for at least 5 hrs slow cook or 1 hr and 30 mins high temp cooking.
- No need to cook beef before hand-- as it cooks with the veggies you get its beef stock which adds to the flavor.
- Add all seasonings and stir thoroughly.
- Turn your crock pot on to high and cover.
- If cooking over the stove follow all the steps and boil on med-high stirring occasionally for 35 minutes.
- and simmered covered also stirring occasionally for 45 minutes.
- When your potatoes are done in both cooking methods proceed to the next step.
- Add cornstarch mixed in water gradually 1/2 cup at a time, stirring it in thoroughly each time checking its texture, until the stew is as thick as you like it.
- You might have to add more cornstarch.
- follow directions on the box.
- Serving suggestions: serve over vol-au-vent pastry shells, alone as a stew or enveloped into a pie for a beef pot pie.
- Enjoy!
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