Tuesday, August 2, 2011

Chunky Vegetable Beef Stew (slow cooker)

Notice that I put the word "vegetable' before "beef" in the name of my dish: Chunky Vegetable Beef Stew?
That's because this stew has way more veggies than beef.  YUM!

I knows its summer time, but that doesn't mean I can't enjoy stew.
Also... using the slow cooker is just way more convenient :).
When I stop working (in 3 weeks), I expect less slow cooker meals and more elaborate meals!

This stew is so hearty and so tasty, and I barely had to use any seasoning!  All the flavor is simply the natural flavor from all the vegetables and beef.

1 large onion. chopped.
6 carrots, cut into coins.  (I used small carrots.  But you can use half the amount if you have large carrots)
4 potatoes, cut into 1/2-inch chunks
1 cup of chopped celery
1/2 cup fresh green beans, in bite-size pieces.  (I would have used more but string beans were crappy at the store)
2 pounds beef, cut into small cubes.  Just use whatever beef is on sale, like stewing beef.
2 cloves garlic, minced
3 cups low-sodium beef stock
4 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
salt and pepper
6 tablespoons all-purpose flour

Put everything in the slow cooker, except put only 3 tbps of the flour in the slow cooker.  
Cook on high for 5 hours.
Using some of the soup, put some in a bowl and mix tog3ether the other 3 tbps of flour, and pour it into the stew, then continue cooking the stew for an additional 30 mins - 1 hour.


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