How amazing would it be to come home at the end of your day and be greeted by a waft of a wonderful, warm smell coming from your kitchen? And bonus would be that supper was already made!!!
This is a favorite comfort meal at my house. And although the dish itself may not look too ‘pretty’, Charles, Jarred and Mark leave their plates clean as they lap up the last morsels with a piece of crusty bread. The recipe is supposed to be for 4-6 servings, but with the three of them, there’s hardly any leftovers!
To save time I prep my vegetables the night before and get all of the other ingredients ready so that in the morning it only takes a few minutes to put everything in the pot. Simple, easy and tasty. If you like a little ‘kick’, you can add a bit of your favorite hot sauce to the pot.
I’d love to hear from you!
Please leave your comments below on what you like to use your crock pot for!
Crock-Pot Beef Stew
Serves 4-6 people
- 3 pounds beef stew meat cut into one inch cubes (I use chuck roast)
- 1/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp. ground pepper
- 1 garlic clove, minced
- 1 bay leaf
- 1 tsp. paprika
- 1 tsp. Worcestershire sauce
- 1 onion, diced
- 3-4 medium potatoes (I use red and white), cut into chunks
- 4 medium carrots, sliced
- 2 celery stalks, diced
- 2 cups vegetable broth
Mix the flour, salt and pepper together in a medium bowl. Add the cubed meat and mix until the meat is all coated with the flour mixture. Put the seasoned beef into the crock pot.
Add the garlic, bay leaf, paprika, Worcestershire sauce, onions, potatoes and celery. Pour the broth on top, give a quick stir, cover and set the heat to low for 10 hours.