No Fuss Beef Stew
Beef Stew is one of those meals that is so rustic and hearty most people enjoy it. Many can recall memories of their mothers or grandmothers special recipes bubbling away for hours on the stove or in a crock-pot. As always, I am all about non fussy recipes, especially ones that my three kids will devour in blissful silence. What can be easier than tossing some ingredients in a slow cooker and happily going about your day? Coming home to a ready made, stick to you ribs dinner achieved by all that back breaking prep work in the morning(hahaha), that’s what.
1 1/2 pounds stew meat
4-5 russet potatoes, peeled & cut in chunks
4-5 carrots, peeled & cut into chunks about the same size as potatoes
1/4 cup frozen peas (do not add until the last half hour of cooking)
1/2 onion, sliced
1 clove garlic, minced
1/2 cup flour
1 (14.5 ounce) can of beef broth
1 teaspoon thyme
1 teaspoon paprika
1 bay leaf
salt and pepper
*1/2 cup or more water (this may be used near the end of cook time if the stew sauce is too thick to thin it out some)
Directions: Place stew beef and vegetables except for the peas in slow cooker. Put the flour in a small bowl and add 1 teaspoon salt, 1 teaspoon pepper, paprika & thyme (you may add some seasoned salt instead of regular) mix together and sprinkle over beef and veg in the slow cooker, mix to coat. Pour the beef stock over the top and stir then add the bay leaf. Cook on low 8-10 hours or on high for 4-6 hours. Add the peas during the last half hour of cooking, salt and pepper to taste. If the stew is too thick add some water until preferred consistency is achieved. Remove the bay leaf and serve.
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