Saturday, November 10, 2012
I have been making this beef stew for over 15 years now. It came from my favorite recipe cards back in the 90s. I have adapted it to use the crock-pot and more veggies. It's perfect for the cooler weather now.
Crock-Pot Beef Stew
aka Early Autumn Stew, adapted from Healthy Meals in Minutes recipe cards
2 tsp oil
2 pounds chuck roast, cut into 1" cubes
2 TBL flour (gluten free)
1 tsp dried thyme
1/2 tsp ground sage
6 Cups low sodium beef broth (gluten free)
1 bay leaf
1 lb carrots, cut into 2" pieces
2 Cups mushrooms, sliced
1 white onion, chopped
4 stalks celery, sliced
1 lb. potatoes, quatered
1/8 tsp salt
1/8 tsp pepper
In a large skillet, heat oil, add beef and saute until browned. Sprinkle with flour, thyme and sage, saute for 2 minutes.
Add broth, bay leaf, all veggies, salt and pepper along with seared beef to your slow cooker pot. Cook on low 6-8 hours.
Please share this post if you liked it. =)