Mar 18 2009
Crockpot Beef Stew
Crockpot Beef Stew 1
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy
sauce, salt, paprika, pepper & flour. Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover & cook on low 7 – 8 hrs. or high 4 – 5 hrs.
Crockpot Beef Stew 2
1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1″ thick slices)
2 cans beef bouillon (or broth or consommée)
2 small cans tomato paste
3-4 handfulls of assorted veggies
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour
Mix bite sized pieces of meat in flour, brown in some oil along with the diced garlic. While meat is browning, combine beef bouillon & tomato paste in a crock pot, mix well.
Pre-cook the sweet potatoes until just tender, add to crock pot along with onions and any raw veggies that you may use. Add enough water to cover and cook on low for about 5 hours.
Crockpot Beef Stew 3
1 package stew beef
1 can cream of potato soup
1 can cream of mushroom soup
1 – 1 1/2 cans of water
Cook on high all day (7-8) hours
