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Last Updated Wednesday, 20-Apr-2005 17:55:14 EDT


My Slow Cooker Beef Stew

From The Kitchen Of Vickie


Here is my beef stew recipe for the slow cooker. You can always mess around with it a bit to suit your own tastes. To make this even easier I cut up all my vegetables in the appropriate sizes the day before and put them all in cold water in a big old plastic container so all I have to do in the morning is drain the water off them and toss them in the slow cooker. I don't do my onions ahead though, those get done that morning but the carrots, potatoes and celery hold up perfectly fine overnight in a container covered with cold water. This also freezes wonderfully for any leftovers. This recipe will feed 6 - 8 people easily.

Ingredients:

  • 4 small - medium potatoes cubed (spoon size)
  • 4 carrots sliced then diced (spoon size)
  • 2 cans of beef broth (regular size soup cans)
  • 1 cup of water
  • 2 cloves of garlic
  • 1 tablespoon of Worcestershire Sauce
  • 1 teaspoon of pepper plus a dash
  • a shake of salt if you wish
  • 1 tablespoon + a dash of paprika
  • 2 stalks of celery, cut up and diced as well
  • a few tablespoons of flour sprinkled in.
  • 3 small/medium onions diced (not too small)
  • 1/4 cup of raw but well rinsed pearl barley/regular barley - (rinse your barley under water to get the 'dust' off it) This will thicken the stew a bit as well as flavour it.
  • 1 & a 1/2 pounds of beef - I bought 2 nice sized beef outside round steaks and cut/cubed them and it was extremely tender after cooking. Either that or I buy a small roast and cube it. I never purchase 'stewing beef' as it's usually full of fat.
  • 1/2 cup of frozen peas

Instructions:

Put all your ingredients up to the beef into a slow cooker/crock pot as they are listed or just throw them in. Give it a good stir so all the ingredients including the spices are mixed. Cover it and set on high for 4 & 1/2 hours - 5 hours or set it on low for about 10 hours.

When there is about 45 minutes or a 1/2 hour left to go put the frozen peas in as well as a bit more flour sprinkled on if needed (if stew doesn't look quite as thick as you would prefer) and mixed well. That will thicken it to a not so soupy consistency. If you want to put the peas in when you put the entire meal on to cook in the morning, I would personally only use fresh peas in that instance. It really takes no effort to put the frozen peas in when you get home since you are more than likely going to check on the stew anyway when you get in. By the time you get settled home, the table set, etc... the frozen peas will be done.

Here is the end result: Feeds 6 easily :-)

slow cooker beef stew

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