Crock Pot Beef Stew
Ingredients
The stew
-
1 ½ - 2
lbs
Beef Stew Meat, cubed
-
2
Bay Leaves
-
5
sprigs
Fresh Thyme (or 1 ¼ tsp dried)
-
4
cloves
Garlic, pressed or minced
-
1 ½
teaspoons
Kosher Salt (or 1 tsp table salt)
-
½
teaspoon
Black Pepper
-
3
ribs
Celery, chopped
-
5
Carrots, chopped
-
5
Potatoes, scrubbed and cubed
-
8
oz
Mushrooms, sliced (optional)
-
2
medium
Onions, chopped
-
1
Tablespoon
Worcestershire Sauce (or Soy Sauce)
-
1
cup
Beef Broth, low sodium
-
1
Tablespoon
Beef Bouillon
-
2
Tablespoons
Tomato Paste
-
½
cup
Dry Red Wine (or use beef broth)
-
1
Tablespoon
Balsamic Vinegar
To thicken
-
2
cups
Vegetable Juice (such as V8), or tomato juice
-
⅓
cup
Quick Tapioca Granules (such as Minute® Tapioca)
Instructions
- Gather all ingredients and prep the vegetables and meat.
- Optionally, brown the beef cubes in olive oil for extra flavor.
- Add the meat and all other ingredients except the vegetable juice and tapioca granules to the slow cooker and stir.
- Cover and cook on Low for 8-9 hours or High for 5-6 hours until the meat and vegetables are tender, stirring halfway through.
- One hour before serving, remove thyme stems and bay leaves, then stir.
- Mix vegetable juice and tapioca granules in a bowl, then pour into the crockpot and stir.
- Cover and cook for the remaining hour, adjusting thickness as needed before serving.
Nutrition Facts (estimated)
Servings
8 - 10
Calories
394
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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