Tuesday, September 27, 2011
Crockpot Beef Stew
Well, it is officially Fall and it's getting a little cooler outside. Once the temperature dips below 75, my husband and I switch over to comfort foods for dinner: soups, stews, casseroles, etc.
I was mulling over my weekly menu (yes, I plan a menu-sometimes it pays to be a nerd) and I needed something I could throw together really quick. "Why?" you ask. Well, because every spare second I have had for the last 3 days has been devoted to scraping wallpaper. Apparently in the 70's, people just slapped wallpaper up directly on the sheet rock, making it harder to take off 40 years later.
So, this stew. It's awesome. And super easy. You should make it.
Here's what you need:
Cubed beef (sometimes called "beef stew meat" in the store)
Potatoes (I used 4 good sized yellow potatoes)
Carrots ( I used 3/4 bag of baby carrots)
Onion (I used 1/2 red onion, diced)
Seasoning (I used steak seasoning-it was good)
Throw your beef in the crock pot. If it is in too big of chunks, you can cut them down. Season the beef with a healthy sprinkle of seasoning salt. Put some flour (about 1/4 cup) on the beef and toss it to coat. Cut your veggies to desired size (don't do them too big, because you are going to be eating this with a spoon) and toss them in the crock pot, too. Top with enough beef broth to cover everything (I used a box of broth and a little water). Cook on low for 8 hours. It might look a little soupy at this point, so here's what I did.
Scoop some of the broth with no chunks into a measuring cup (or bowl) and add some flour to it. Whisk it up then add it to the stew. This will make it thicker.
Yum-comfort in a bowl. We ate ours with crusty bread.