Crockpot Beef Stew

8
Servings
25m
Prep Time
6h
Cook Time
6h 25m
Ready In


"I bought a nice shoulder roast and decided to make a beef stew with it. The prep time includes prepping the vegetables.Remember as always, the seasonings can be adjusted to your own personal tastes.For extra color add some frozen peas near the end of cooking time.Now the prep time seems like it might be too long,but it results in a very good crockpot meal.Also remember crockpot cooking times vary, so adjust this recipe according to your crockpot.If desired, serve with a salad and crusty bread.If you decide to try this, I hope you enjoy it. :) Posted to ZAZZ on April 11th.2013"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (354.4 g)
  • Calories 384.7
  • Total Fat - 12 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 93.6 mg
  • Sodium - 738.2 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 4.5 g
  • Sugars - 4.2 g
  • Protein - 36.1 g
  • Calcium - 84 mg
  • Iron - 4.3 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.3 mg

Step 1

In a large bowl add flour and cubed beef, cover meat with flour until well coated and set aside.

Step 2

In a large skillet heat oil until hot but not smoking, then add beef.

Step 3

When meat starts to brown, sprinkle with seasonings and stir until meat is coated ( Remember, you just want to brown the meat not cook it until it's done ).

Step 4

While the meat is browning, place vegetables in the bottom of the crockpot.

Step 5

Place browned meat over vegetables, add water, soup and place bay leaves on top of soup.

Step 6

Check after 6 hours and remove bay leaves, stir once or twice until veggies are well blended.( Add more water at this time if it seems too thick).

Tips & Variations


No special items needed.

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