Since the weather man is calling for an Artic Blast to hit the Bluegrass State, I thought it would be a great time for some wonderful Beef Stew. I LOVE beef stew and have always wanted to make it myself so I put together a recipe for the crock pot, which is perfect for these bitter cold days. As I am typing up this post the thermometer reads 1 degree outside…….BRRRRRRRR, and from what I understand it is only going to get colder!!! YIKES! So I told Handsome, here’s the plan we are just going to snuggle up on the couch with a good movie and a bowl of beef stew.
I found two great beef stew recipes on Pinterest and used them to create my own to fit the flavor I was looking for. This is a super easy recipe without a lot of preparation and can be put in the crock pot (not to mention the aroma it makes in your house YUM). I hope you enjoy!!!
1 ½ – 2 lbs. of stew meat
1/2 cup all purpose flour
1 tablespoon seasoning salt
2 tablespoons olive oil
1/2 teaspoon black pepper
3 cloves garlic, finely minced
1 large onion, diced
2 bay leaves
1/4 cup Worcestershire sauce
2 cups water
1 package of Knorr Homestyle Beef Stock (or any beef stock flavor boost)
1 lb. baby red skinned potatoes, washed & diced
½ lb. of baby carrots, washed
2 stalk celery, diced
Place the stew meat in a zip-lock bag with the flour and seasoning salt, shake until evenly coated. Heat the olive oil in a skillet, add the meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a crock pot. Season with pepper.
Sauté the diced onion and garlic in the same hot skillet for 2 minutes, then place the onions and garlic into the crock pot on top of the meat. Using the same skillet, pour the Worcestershire sauce, water, and beef stock package and whisk until well blended and the beef stock is dissolved. Turn off the heat & set aside.
Add the diced red potatoes, carrots, celery, & bay leaves to the crock pot. Then pour the beef broth/Worcestershire mixture in the crock pot on top of all of the vegetables and meat. Cover; cook on low for 8 hours. Remove the bay leaves before serving.
Served with a leafy green salad and toasted sliced crusty bread like a French baguette, or with rolls or biscuits, whichever you prefer.