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Ingredients
| beef stew meat: 1.5 lbs (cubed) |
| olive oil: 2 Tbl |
| garlic (minced): 1 Tbl (minced) |
| celery: 4 stalks |
| russet potatoes: 4 whole potatoes |
| onions: 2 |
| water: 2 cups |
| beef bouillon: 3 |
| worcestershire sauce: 2 Tbl |
| black pepper: 1 tsp |
| sea salt: 1/2 tsp |
| bay leaf: 2 |
| fresh basil (chopped): 1 tsp |
| cornstarch: 2 Tbl |
| water: 4 Tbl |
| baby carrots: 2 cups |
| pea beans: 2 cups |
Crock-Pot Farmer Beef Stew
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
360 min -
Servings
7 serving(s)
Tags
- Heat olive oil in a large skillet on med-high heat.
- Add chopped garlic and beef, stirring with wooden spoon until beef is browned on all sides.
- Add beef and garlic to crockpot.
- Peel potatoes, cut into 1.5 inch thick slices, then halve the slices. Add on top of beef.
- Peel onions, quarter and add to crockpot.
- Place cleaned celery stalks on top of potatoes/onions.
- Bring water to a boil, pour into measuring cup, add boullion, worcestershire sauce, salt, pepper, bay leaves and basil.
- Mix well, then pour over meat and vegetables.
- Cook on low for 8 hours, or high for 4-6 hours.
- 30 minutes prior to serving, mix the cornstarch and water into a smooth paste, then stir into crockpot to thicken gravy.
- 5 minutes before serving, either microwave carrots and peas or steam until crisp tender.
- In large bowls, place servings of peas and carrots, ladle beef stew over veggies, taking care to remove bay leaves.