Slow Cooker Beef Stew

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Slow Cooker Beef Stew

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours

Ingredients

  • 1 lb. Stew Beef
  • 1 can diced tomatoes
  • 2 cups baby carrots
  • 4 potatoes, washed and chopped
  • 2 tsp minced garlic
  • Salt/Pepper
  • 4 dinner rolls

Directions

  1. Put all ingredients in slow cooker and add 4 cups water, or enough to cover all the ingredients. (If you wish to add part water and part beef broth for added flavor, feel free!)
  2. Set slow cooker on low and cook for 8 hours.
  3. Serve Slow Cooker Beef Stew with warm rolls!

To Make as a Freezer Pack: add all the ingredients (except the rolls) to a large gallon size freezer baggie. Press flat and freeze. To cook, let thaw overnight in fridge and then add to slow cooker. If you need to thaw it further after it has been in the fridge overnight, place the bag in a bowl of warm water for 20 minutes, then load into the slow cooker.

Comments

  1. Tami says

    I have picked up the “More with Less” cookbook at our library several times. I will definitely look for the second book.

    • Jodie says

      I didn’t see where you ever got an answer on this, so I decided to try to evaluate it myself. It’s probably way too late for you (2009!), but this way, when someone comes on, they will have an idea..
      Okay, so it’s mostly going to depend on your SALES. In particular, how cheap can you get your meat? You can get a great deal on your stew meat (usually early morning) OR you can cut off a pound of a beef roast you’re about to make (or freeze) OR, maybe my favorite way, which is when they put a huge roast on sale, and you ask the butcher to cut it various ways, so you can get loads of meals out of it, from ground beef to steaks! :D
      *1 lb stew beef – regardless of source, you find it on sale for .. let’s say, $2
      *1 can diced tomatoes – 50 cents? I found an amazing sale for 25 cents each recently!
      *2 cups baby carrots — i personally chop up the long ones, just b/c they give great flavor! but based on the baby carrots, let’s assume $1.50 for a pound. so 1/2 pound is 75 cents
      *10 pound bag potatoes $2 right now at albertsons, so 4 potatoes – what? 25 cents?
      *1 tsp minced garlic – i get my jar at $1 store, so 10 cents?
      salt & pepper – i tend not to count, but I’ll say 10 cents
      $1 for Hawaiian Dinner rolls
      $2+0.50+0.75+0.25+0.10+0.10+$1=$4.70, if I calculated right.
      By the way, remember, just b/c it’s in a bunch doesn’t mean you have to buy the whole bunch. Unless they’re selling it by the bunch, if it’s, say, $1/pound, pull off what you want and buy it that way. OR keep the whole bunch, as long as you immediately dedicate it to another meal — or side dish or snack!
      HTH!

  2. Amanda Miller says

    Erin,

    Does this have any juice to it once it’s cooked or do you soak all of it in a pot of water and let all the vegetables, etc.. flavour the water? Just curious, I know my mom always boiled potatoes, onions, and carrots in a big pot. Once done, she would drain half the water and then add a can of tomato juice and the cooked meat and let it simmer til we were ready to eat dinner. Served alongside cornbread :)

    Thanks!

    Amanda

  3. Shannon says

    I make mine with one large potatoe with the skin on, skip the tomatoe and use a dash of worcheshire sauce, diced up celery and onion, using coupons I can also get broth as my base, but with no coupons would have to start with water. I think most of the flavor from the receipe as listed comes from the tomatoe and garlic.

  4. Shaunda Holmes says

    Can you do this recipe in the crockpot or just on the stove? If you can use the crockpot how long do you need to cook it for?
    Thanks,
    Shaunda

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  6. Denise Bormann says

    I really like easy meals when you have the freezer room so now its just the hubbs and I eating. Smaller portions are better.

  7. lis says

    I found this very very bland and so did my husband even though I added red wine and worchestershire to the recipe. Added a few cubes of beef bullion and a few tbsp of flour to the leftovers and it was much much better. Just a suggestion.

    • Jodie says

      What I think it’s missing is something like McCormick’s seasoning mix. I found a do-it-yourself version http://www.food.com/recipe/beef-stew-seasoning-mix-309131
      It calls for: salt, pepper, garlic powder, paprika, cayenne, celery seeds, onion powder, and rosemary. You only use 2-3 Tablespoons for this recipe. (This would prevent adding too much extra salt, too, for those who have to watch their salt intake — like me!)

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