Beef Stew

[littlerage]

Hi,

I looked through the memories but didn't really see what I was looking for.

I'm looking for a tastey beef stew to cook in the crockpot, so I was wondering if anyone had something they'd share.

Thanks in advance

~Dee~

Comments

[phonographgirl]

Get a large container of V-8, peel and cube about two potatoes per person you're serving. Add a can of carrots, diced onion and a pound or two of stew meat. Cook on low for most of the day. Good eating. :-)

[divineepiphanie]

http://www.livejournal.com/community/cooking/934067.html

http://www.livejournal.com/community/cooking/11920.html

http://www.livejournal.com/community/cooking/685079.html

Those are the ones I found in the memories. Im a sucker for browning stew meat in a heavy pot. Adding 4-6 cups of water and a packet of stew mix (kroger's brand), carrots, peeled and chopped potatoes, green beans and an onion. Oh yeah, and a dash of Lawrys. Its the best damn thing in the world

[sillz]

Beef Stew Bourguignonne

Ingredients
• 2 lbs. stewing beef, cut into 1" cubes
• 2 Tbs. cooking oil
• 10 3/4 oz. can condensed golden cream of mushroom soup
• 1 tsp. Worcestershire sauce
• 1/3 cup dry red wine
• 1/2 tsp. dried oregano
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 4 oz. can mushroom pieces, drained
• 1/2 cup cold water
• 1/4 cup flour

Method
• Brown meat in oil in saucepan. Transfer to slow cooker.
• Mix together soup, Worcestershire sauce, wine, oregano, salt & pepper, onions, carrots, and mushrooms. Pour over meat.
• Cover and cook on low 10-12 hours.
• Combine water and flour. Stir into beef mixture. Turn cooker on High.
• Cook and stir until thickened and bubbly.

[fuzzyboo03]

I do my stew in a pot on the stove, but there's no reason this can't be done in a crock as I simply leave the pot on low for hours. No amounts are precise, and adjust for how many servings you want. When I'm cooking for one, but wanting leftovers, I use about a pound of stew beef, a can of corn, 3-4 small potatoes, and a can of tomato sauce (generally a herb one). To start, I brown the beef in the pot. Once browned, I add the tomato sauce, corn, and cubed potatoes, plus enough water to get the liquid level up to where I want it. I'll also throw in pepper and rosemary. Then I keep it on low for hours until it's thickened up to more of a stew like consistency. At this point, I generally can't resist eating it, but it's always better the next day.

I should note, the traditional way to cool it down enough to put it in the fridge in my family is to stick the pot outside in a snowbank. But letting it sit on the stove works too.