Monday, December 13, 2010

Crockpot/Slow Cooker Beef Stew

I've made this more than once on a Sunday afternoon. The measurements are pretty loose but it always turns out absolutely delicious. Plus, the aroma of beef stew makes the house seem all the more cozy on a winter weekend afternoon.

Layer scrubbed and cubed potatoes and carrots in the bottom of your slow cooker. I like using the Yukon gold small potatoes. Add a sliced onion, if you wish.

On top of the vegetables, place about 1.5 pounds of round steak, cut into large chunks. 
Sprinkle a package of dry onion soup mix over the top.

Pour one 28 oz. can of crushed tomatoes over the top. Then add one tomato can full of water.

Sprinkle one tablespoon of paprika over the top.

Cover and cook for 5-6 hours on high, or 8-10 hours on low. 
Stir only once, about halfway through the cooking time.

I served it with some fresh bread. (Freshly made from frozen bread dough, anyway.) Yum! 
Hope you enjoy!


Lauren said...

We were using our crockpot last week for a pot roast - so perfect this time of year! And we were saying we need to use our crockpot more often...maybe this will be our next recipe! :)

Lauren said...

p.s. did you buy the bread dough or make it??

SueWis said...

Lauren, the bread is made from Rhodes brand frozen break dough. I make a loaf about once a week. I set it out in the pan in the morning (per directions on package) and it is risen and ready to bake at night. Simple and yummy!

bettyp said...

In South Louisiana just about everything is eaten with rice. Our beef stew is over rice and any kind of bean you could think of is also over rice . Well seafood too for that matter.....haha!

The Zadge said...

Slow cookers remind me of my mom cooking in the '70s! I want to get one but am a little freaked out about leaving it on while I'm at work....

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