Slow Cooking Thursday ~ Beef Stew

Well on Monday I made the Creamy Potatoes ‘n’ Kielbasa and although I loved how easy it was to prepare it really wasn’t creamy enough for me. I may have added to much of the potatoes though. I’d still make it again and just add maybe two cans of soup or a little more water. Tuesday’s meal of Golden Chicken and Noodles was a bust because when I got up that morning I was feeling way to lazy to cut up my whole chicken so I just stuck the whole chicken in the crockpot and threw some chicken broth on top with some spices and set it on low for the day. Delicious and easy!!!

So having said all that I’m going to give you a recipe today that is TRIED and TRUE! You can not go wrong with this recipe and if it’s a recipe I’m recommending you know it has to be quick and easy.

Beef Stew

2 pounds beef chuck or stew meat, cut in 1″ cubes (or you can even buy stew meat already cut up)

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

1 1/2 cups beef broth

1 tsp Worcestershire sauce

1 clove garlic

1 bay leaf

1 tsp paprika

4 carrots sliced (I throw in a bunch of baby carrots already washed and peeled and ready to go)

2 cans of potatoes (this is the trick…canned potatoes don’t go soggy)

2 onions, chopped (I just throw in big chunks so I can scoop them out afterwards)

1 stalk celery, sliced (most of the time I can’t be bothered)

Please meat in cooker (no need to brown first). Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high 4-6 hours. Stir stew thoroughly before serving.

Thanks to Sandra for hosting this! Go check her site out for more crockpot recipes!

Enjoy!