Monday, February 1, 2016

Hardy Crockpot Beef Stew

In the winter there is nothing I love more than a good beef stew. Unfortunately, our family recipes tend to be bland and have little amounts of spices and vegetables in them and the gravy is very thin. So I searched Pinterest for some Beef Stew gems. I liked this recipe as it adds a ton of different vegetables and spices. I found the original recipe was over loaded with too many spices. Instead I took their vegetables and tailored the spices down a little to suit not only our taste buds, but to help make it more of a kid friendly dish. I am all in favor of children eating adult food, but you must remember their taste buds are much stronger than ours so spice away, but gently.

This beef stew does have a lot of prep work before cooking in the crock pot so I found it best to make it all the night before. That way in the morning you can pull it from the fridge and plug it in. I dare you not to touch it before the eight hours are up. This is by far my new favorite beef stew recipe that always was a huge hit with the family. Check it out and add it to your recipe collection!

Hardy Crock Pot Beef Stew
- Written By Renee Arbia
- Makes 4-6 servings

- 1/2 cup all purpose flour
- 2 1/2 lbs. Boneless Beef Chuck Roast, trimmed and cut into 1 inch cubes
- 4 Tablespoons Vegetable Oil
- 1 1/2 Cups of Water
- 2 large beef bouillon cubes
- 1 can (10 oz.) Condensed tomato soup
- 1/2 teaspoon Paprika
- 2 teaspoons Italian Seasoning
- 2 Bay Leaves
-1/2 teaspoon of Black Pepper
- 2 Medium onions sliced
- 2 large Russet Potatoes peeled and cut into 1" pieces
- 3 medium carrots peeled and cut into1' pieces
- 2 stalks of celery cut into 1' pieces
- 8 oz. of whole mushrooms, trimmed and quartered
- 3/4 cup of thawed frozen peas

- Mix flour and Paprika together and coat each piece of meat

- Add oil to skillet and when hot brown meat in batches without crowding, when done transfer meat to crockpot

- Add 1 1/2 cups of water and bouillon cubes to skillet and cook, stirring up brown bits from the bottom of the skillet and dissolving the bouillon cubes

- Remove from heat and add the tomato soup, Italian seasonings, Bay Leaves, and black pepper and stir to combine

- Pour into crock pot over beef and add onions, potatoes, carrots, celery and mushrooms

- Cover and cook on low for 8 hours or until beef and veggies are tender, add more water as needed. 
- Add the thawed peas the last 20-30 minutes of cooking
- discard Bay Leaves and serve hot

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