Ginny’s Crock-Pot Beef Stew

As a child my family’s menu consisted of two choices: take it or leave it. – Buddy Hackett

With this crazy weather I thought I’d share a warm-the-bones recipe.

Ginny’s Crock-Pot Beef Stew

1 pound stew beef
@ 5 potatoes
@ 8 carrots@ 3 stalks celery
1 onion
1 can (14.5 oz) diced tomatoes
2 cans (14.5 oz.) beef broth
½ cup quick Tapioca
spice to taste-bay leaf, clove, salt and pepper

(I also often add any leftover vegetables like peas, corn, and/or green beans that I might have in the fridge.)

  1. Brown stew beef in about 2 tablespoons of oil (I use a olive/canola oil mix).
  2. Cut up vegetables into bite size pieces and then place all ingredients into crock-pot.
  3. Cook on high 4-6 hours or low @ 12 hours stirring occasionally until meat is tender and vegetables are cook.

Makes @ 8 hearty servings.

Download recipe PDF HERE.

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This entry was posted in Beef, Crockery Cooking, Monthly Munchies, Soup, Salads, & Stews. Bookmark the permalink.

2 Responses to Ginny’s Crock-Pot Beef Stew

  1. eclecticeducation says:

    Thank you so much for your kind words. I really appreciate it.

  2. SongOfTheSagebrush says:

    That would have been great yesterday! It was chilly and damp, and dh just HAD to barbecue (once we get a little heat wave, it's barbecue season at our house!)…I'll have to try this!



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