Tuesday, October 19, 2010

Slow Cooker Beef Stew



  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced ( I used the baby carrots and just threw in enough to look like 4 whole carrots)
  • 1 stalk celery, chopped (I didn't have any on hand so I left it out.)
  • 2/3 c to a cup of barley (I added this in because I like thick stew.)


  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery and barley.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. (I did mine for about 4 hours on high and a few more on low, mostly so I didn't have to deal with putting it in the fridge until dinner . ) 
  3. Serve with bread.
    Overall this was an easy recipe.  It really helps to have everything ready the night before and throw it in while making breakfast.

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