Thursday, November 21, 2013

Old fashioned Beef Stew - Crock-Pot Version

What's for dinner tonight!

Beef Stew - Crock-pot version

1 medium onion, thinly sliced
2-3 cups carrots, peeled and large chopped
2-3 stalk celery, large chop, with tops
1 can plain diced tomatoes with juice
4-5 cloves garlic, peeled and chopped
1 Tablespoon real bacon bits or equivalent
1 Tablespoon Worcestershire sauce
a 6-inch stalk fresh rosemary
2 bay leaves

1 - 1 1/2 pounds beef cut into 2-inch cubes*
about 1/2 cup all purpose flour
Salt and Pepper
1 can beef broth plus 1/2 cup water

4-5 medium potatoes, peeled and cubed
3/4 cup frozen peas
  1. Combine the first 9 ingredients in the Crockpot. Turn pot to high and continue.
  2. Heat a sauté pan with some coconut oil in it. Drudge beef in flour seasoned with salt and pepper and sear meat in hot pan until brown. Remove beef, add to Crockpot.
  3. Deglaze pan with the beef broth and add the liquids to Crockpot. The liquids should come up to within 1 inch of the solids. If too low add a little chicken broth or water.
  4. Cover pot and cook for 4-5 hours on HIGH. About 3 hours before dinner, peel and cube potatoes. Add these to Crockpot with peas. Cover and cook an additional 3 hours or until all is tender.
  5. Remove bay leaves and rosemary. If a thicker gravy is desired, sprinkle top with 1-2 packages brown gravy mix. Stir into liquid, and return to simmer to thicken. Check seasoning after gravy mix as some can be salty. Alternately, if you don't want to use a mix, turn Crockpot to low, drain liquids from pot with a ladle or turkey baster. Make gravy as usual using these liquids, then return to Crockpot.
* can use any cut of beef, venison, etc. Steak tips work great too.

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