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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (411g) Recipe makes 6 servings |
||
| Calories 690 | ||
| Calories from Fat 355 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 39.5g | 60% | |
| Saturated Fat 15.6g | 77% | |
| Monounsaturated Fat 16.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 157mg | 52% | |
| Sodium 917mg | 38% | |
| Potassium 1092mg | 31% | |
| Total Carbohydrate 36.0g | 12% | |
| Dietary Fiber 6.0g | 24% | |
| Sugars 6.6g | ||
| Protein 46.1g | 92% | |
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Crock Pot Beef Stew
By: DDW
Jan 8, 2004
This recipe came with our crock pot instructions 15 years ago and it's been well used. We love coming home from skiing to a pot of stew. Another serving addition to this recipe that comes from my husband's grandparents, is to serve up the stew in a bowl and top with a scoop of cottage cheese and then sprinkle with seasoned salt. It sounds funny but is so.....tasty, I recommend you try it that way if you like cottage cheese. If you want the stew a bit thicker you can leave the lid off the last 1/2 hour or so and turn the heat up to high.
SERVES 6 -8
Ingredients
- 2 lbs beef stew meat, cut in 1-inch chunks
- 1/4 cup flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 cups beef broth
- 1 teaspoon worcestershire sauce
- 2 onions, chopped
- 2 stalks celery, sliced
- 1 1/2 cups frozen peas
- 1 bay leaf
- 1 teaspoon paprika
- 4 carrots, sliced
- 3 potatoes, diced
- cottage cheese (optional)
Directions
1
Place meat in crock pot.2
Mix flour, salt and pepper.3
Pour over meat and stir to coat meat with flour.4
Add remaining ingredients except peas and stir to mix well.5
Cover and cook on low 10-12 hours.6
Add the frozen peas during the last hour of cooking.7
Stir thoroughly before serving.
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Browse similar recipes by category
- Course > Main Dish > Stews
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Beef
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
Featured Reviews for This Recipe
From: Bergy
On Nov 18, 2008
I followed your recipe but "Cleaned the frige"with the veggies. So instead of peas I used sugar snap peas. Added potatoes, parsnip, carrot & turnip. Love the Worchestershire sauce in it. Perfect for a dreary Winter evening meal. Cooked on high for 1 1/2 hrs then low for 4 hrs. Veggies were just right still had a bit of crunch
From: PtldGrl
On Nov 6, 2008
Oh this stew was excellent. And soooo easy. I used one of my moms old tricks and for extra seasoning added a packet of Au-jus gravy mix to the broth. It gives it just a little different flavors. My roommates and I devoured this with some fresh french bread for an entire weekend.
From: Elmolvsu
On Jan 25, 2004
This was very good. I coated the beef in the 1/4 cup flour and the salt and pepper, and then I browned it. I also did not add the peas (personal preference) or the cottage cheese. I cooked it on high for 4 hours then low for 2 1/2 and it was perfect! The meat and the veggies were tender and moist and the flavor was wonderful. Next time I think I will add some diced tomatoes. Overall it was very simple and very yummy!
From: ellie_
On Jan 22, 2004
Very good stew. I added 1 1/2 cups tomato juice because i was worried that there wasn't enough liquid and I also skipped the peas and cottage cheese. Thanks for sharing.
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