Nothing tastes better on a cold evening than a pot of cork pot beef stew served with fresh bread machine dinner rolls and the company of a few friends.
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Here are a few tips:
1. I always boil my stew meat the day I buy it, and then when it cools, I place it in freezer bags. That way, all I have to do on the day I want to make stew is take out a freezer bag of precooked meat and dump it in the crock pot.
2. If you are in a hurry, you can boil the vegetables on the stove too until they are barely soft and then place them in the crock pot on high and serve it within two hours, but I much prefer to put my vegetables in raw and turn it on low 6 to 8 hours. I think the vegetables add more flavor that way.
3. Other cuts of beef work just as well as stew meat for this recipe. I have used marked-down cheaper cuts of round roast steaks before with great success.
Crock Pot Beef Stew
Ingredients
- 2 lbs stew meat
- 2 15 oz cans of tomato sauce
- 1 packet of stew mix
- 3 shakes of worcestershire sauce
- black pepper
- 6 to 8 sliced carrots
- 6 to 8 peeled and sliced potatoes
- 1 cup frozen peas
Instructions
- boil beef in a pot until cooked and then place in crock pot
- add tomato sauce
- stir in stew mix
- stir in worcestershire sauce and a few dashes of pepper
- add cut up carrots and potatoes
- turn crock pot up to high for 6 to 8 hours
- when carrots and potatoes are just slightly tender add in frozen peas and cook for 1 more hour.
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I love making beef stew! It’s one of my family’s favorites too, especially during winter.
How many oz is your packet of “Stew Mix”? I have a package of Club House “Beef Stew” seasoning mix, and it is 43g (which would be about 1.5 oz — is this equivalent? I’m trying to ensure I have the correct proportions of ingredients before trying your recipe). I also think I’ll substitute 1 can of tomato sauce for the equivalent in canned beef stock, both to enhance the beef flavour, and to cut the acidity of the tomato sauce. Thanks Victoria!
Yes that is the size of the one I use.