Ginny's Beef Stew
Created by Ginny on January 12, 2012
- Servings: 7
- Prep Time: 30m
- Cook Time: 8-10h
- Recipe #4026
Ingredients
- 2 pounds stew meat
- 1 (1 1/4 ounce) packet onion soup mix
- 4 to 5 carrots, sliced
- 3 to 4 stalks celery, sliced
- 1 (15 1/4 ounce) can corn, drained
- 1 -2 cup vegetable juice , V-8
- 2 garlic cloves, minced
- 1 dash Worcestershire sauce (to taste)
- 1 dash creole seasoning, Tony Cacheries original (to taste) or 1 dash season salt
- 1 tablespoon parsley
- 2 tablespoons cornstarch, mixed with water
- 1/4 cup cold water
- Mashed potatoes
How to Make
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Step 1: Put stew meat, onion soup mix, carrots, celery, corn, V8 juice, garlic, Worcestershire sauce, seasoning, and parsley in a slow cooker. (Add diced potatoes if you are not going to use mashed potatoes.)
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Step 2: Cook on low heat for 8 to 10 hours.
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Step 3: Add 2 tablespoons of cornstarch mixed with the water. Turn heat to high and stir until thickened.
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Step 4: We like to serve the stew on a bed of mashed potatoes, but you can put diced potatoes in the stew. (My large crockpot broke, and I couldn't fit the potatoes in. I made mashed potatoes instead and it worked great because we got to eat more of the gravy!) The choice is yours, but I recommend the mashed potatoes!