When it gets cold I bust out the slow cooker. Bowls of hot soup, chili or stew seem to be all that really interests me on a really, really cold day. Toss in that I can, well, toss everything into the pot and walk away and get to gettin’ and I’m going to be busting out the crock pot every few days.
This last week when the weather people announced ice, all of us Okies went into a panic and attacked grocery stores so as to not run out of water, gummy bears and other necessities. As it just so happened, it was my “going to town” day. Totally by accident I got all mixed up in the nonsense that was people blocking the aisle where the water resides and totally losing their business.
There were a few things on my shopping list that were really picked over so I had to improvise on the fly. When I saw that one of the butcher fellas had just put out a ton of stew meat, well, one tough decision was made for me. This stew is hearty and tasty and easy. Plus it’s really versatile. For instance, I cannot stand peas and corn in my stew but there’s no reason why YOU couldn’t add it to the mix!
crock pot Hearty Beef Stew
In my experience, this recipe will feed 4 hungry people with some leftovers! If you can’t find stew meat, you can purchase any beef roast with the word “chuck” in it and trim and cube yourself!
- 1.5 pounds of stew meat
- 2 cloves garlic, minced
- 1 stalk of celery, sliced
- 3 carrots, sliced
- 1 medium size onion, chopped
- 2 big russet potatoes, peeled and chopped
- 1/3 cup of cooking sherry
- 2 cups of beef broth
- 4 dry bay leaves
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of salt
- 1 teaspoon of pepper
- 1/4 cup of cornstarch + small amount of beef broth
- Place your meat and vegetables in a large bowl or zipper bag and toss until nice and mixed up and toss into your crock pot.
- Mix your liquid ingredients and seasonings (minus cornstarch) and pour over meat and veg in the slow cooker.
- Cook on high for 5-6 hours. Remove bay leaves when done.
- Mix your cornstarch with just enough beef broth to make a slurry. Push the meat and veggies to the side in the cooker and pour your cornstarch mixture into the broth. Give a quick stir and allow to cook on high for about five minutes to thicken up and cook the starch through.
If adding canned vegetables like corn or peas, toss in the last 30 minutes of cooking to heat through, but not allow time enough to get a mushy or weird texture.
Leftovers can be reheated in the microwave, however, I tend to prefer toss in a small soup pot with a little bit of water. I hope you enjoy!Written by Allison Murray - Visit Website