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Beef Stew in a Crock-Pot
Beef stew is a perfect slow-cooker recipe because the slow cooking allows the meat to become very tender and tasty. This classic recipe includes potatoes, onions, carrots and celery in a simple and hearty sauce. Even after 12 hours of cooking, the potatoes and carrots are soft but firm enough for a fork.
And as with most slow-cooker recipes, just toss everything in the pot in the morning and come home 8-12 hours later to a delicious, bubbling hot, comfort-food meal. I was so glad I did this last Friday; coming home after 10 hours of work (and 2 hours of commuting), my spirits lifted as I inhaled the delcious smell of onions and beef when I walked in the door.
You can use pre-cut stew meat. I prefer to cut up a pot-roast myself because the meat is leaner and I think the taste is better (and I wait till it goes on sale). Often I cut everything up the night before and am always happy I did, as I literally toss it in the pot, and just add the liquids.
- Beef - 2 lbs., cut into 1 inch cubes
- Potatoes - 4, cut into 1-2 inch pieces
- Carrots - 2-3, cut into bite-sized rounds
- Celery - 2-3 stalks, sliced in to 1/2 inch slices
- Onion - 2 medium, diced medium to large
- Garlic - 4 cloves, minced
- Beef Stock - 1 cup
- Worcestershire Sauce - 1 tsp.
- Bay Leaf - 1 (optional)
- Paprika - 1 tsp.
- Salt - 1/2 tsp., or to taste
- Pepper - to taste
- Spray the pot and add all ingredients
- Mix together.
- Cover and cook on low for 8-12 hours.
Yep, that’s it.
