Beef

Hearty Beef Stew

I started work a couple of weeks ago, and I am already starting to feel stressed out about how little time I have for cooking. I am also studying for the CPA exam so I pretty much go to work, come home and study, go to bed, then start it all over again. If you have zero time for cooking, then this recipe is going to be your best friend. I was really determined to cook something at least once this week so I decided to go for a crock pot recipe that I could just start before work. I decided to make stew and pretend that I don’t live in Texas where it is a million degrees out in late September.

This is really just a classic beef stew recipe without any frills. It is adapted from a Swanson recipe in a book of crock pot recipes that I have. I am sure that there are tons of ways to make this a more exciting meal, but it was really good and exactly what I wanted after a long day at work. I could smell it cooking in my crock pot before I could even see my apartment door when I was walking in from the car. There is no better greeting. I did any and all prep work the night before and just threw it all together in the pot at 7 before I left for work (hence the lack of process photos in this entry).

On a side note, I have been thinking of ways to keep making blog entries while I am working and studying. I am pretty sure that I am going to start writing a blog entry for a work lunch at least once a week so you can look forward to the first one either this week or next depending on how motivated I am.
Hearty Beef Stew
1 1/2 pounds extra lean beef stew meat (I actually bought it already cut up, but it should be cut into 1 inch pieces)
4 tablespoons flour
2-3 cups cubed potatoes (I used 3 Yukon gold potatoes)
4 medium carrots, sliced
2 medium white onions, cut into wedges (they will really soften up in the stew throughout the day so they can be big pieces)
4 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme leaves
1 teaspoon onion powder
1 bay leaf
3 cups beef broth
1/4 cup water

Season the beef really well with salt and pepper. Put it all into a ziploc with 2 tablespoons of flour and shake it up. The original recipe said to brown the beef in a pan, but I didn’t have time for that in the morning so I skipped it. It ends up being really tender and shredded at the end of the day so I didn’t think it made a difference. It’s up to you!

Put the potatoes, carrots, onions, and garlic in a crock pot and top with the beef. Add the Worcestershire, thyme, onion powder, bay leaf, and beef broth. Give everything a good stir.

Cover and cook on low for 10-12 hours or on high for 4-5 hours.

Mix the remaining two tablespoons of flour with 1/4 cup water. Add to the crock pot and stir well. Cook on high for 15 minutes or until slightly thickened. I also added some extra salt and pepper before serving.

Hearty Beef Stew
Total time: 
Serves: 6
 
Ingredients
  • Hearty Beef Stew
  • 1½ pounds extra lean beef stew meat (I actually bought it already cut up, but it should be cut into 1 inch pieces)
  • 4 tablespoons flour
  • 2-3 cups cubed potatoes (I used 3 Yukon gold potatoes)
  • 4 medium carrots, sliced
  • 2 medium white onions, cut into wedges (they will really soften up in the stew throughout the day so they can be big pieces)
  • 4 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon onion powder
  • 1 bay leaf
  • 3 cups beef broth
  • ¼ cup water
Instructions
  1. Season the beef really well with salt and pepper. Put it all into a ziploc with 2 tablespoons of flour and shake it up. The original recipe said to brown the beef in a pan, but I didn't have time for that in the morning so I skipped it. It ends up being really tender and shredded at the end of the day so I didn't think it made a difference. It's up to you!
  2. Put the potatoes, carrots, onions, and garlic in a crock pot and top with the beef. Add the Worcestershire, thyme, onion powder, bay leaf, and beef broth. Give everything a good stir.
  3. Cover and cook on low for 10-12 hours or on high for 4-5 hours.
  4. Mix the remaining two tablespoons of flour with ¼ cup water. Add to the crock pot and stir well. Cook on high for 15 minutes or until slightly thickened. I also added some extra salt and pepper before serving.

Write a comment

Rate this recipe: