Beef & Potato Stew

5
Servings
20m
Prep Time
8h
Cook Time
8h 20m
Ready In


"This is a great tasting stew you can make with any red meat. I have made this with moose, venison, bison and beef and they all work well. I sometimes add a cup of frozen vegetables to this in the last hour of cook time just to change things up but this is just as good without."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (660.2 g)
  • Calories 887.4
  • Total Fat - 55.8 g
  • Saturated Fat - 27.4 g
  • Cholesterol - 478.4 mg
  • Sodium - 1000.9 mg
  • Total Carbohydrate - 53.8 g
  • Dietary Fiber - 7.2 g
  • Sugars - 7.4 g
  • Protein - 41.5 g
  • Calcium - 1146.7 mg
  • Iron - 15 mg
  • Vitamin C - 25.3 mg
  • Thiamin - 0.4 mg

Step 1

Mix together the flour, corn starch, paprika, thyme, garlic powder, mustard powder, salt and pepper in a large re-sealable plastic bag; add the beef cubes and toss to coat.

Step 2

Melt the bacon drippings in a large skillet and pour the contents of the plastic bag in the skillet; brown the coated meat cubes.

Step 3

Transfer the browned meat cubes to the crock of a slow cooker.

Step 4

Pour the apple juice into the skillet and bring to boil while scrapping up all the bits on the bottom of skillet.

Step 5

Pour this into the crock and add the remaining ingredients, cover and cook over high heat for 6 hours; reduce heat and cook for another 2 hours.

Step 6

Enjoy!

Tips & Variations


No special items needed.