Beef Stew in A Crockpot
A no fuss crockpot recipe that produces a savory beef stew your family will love.
Yield
5 servingsPrep
30 minCook
10 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds | beef, blade steak | * |
| ⅓ | cup | all-purpose flour |
|
| 1 | teaspoon | salt |
|
| ¾ | teaspoons | black pepper |
|
| 1 | teaspoon | garlic salt |
|
| 2 | cups | beef stock |
|
| ½ | teaspoon | worcestershire sauce |
|
| 6 |
carrots
peeled, cut in 1 inch pieces |
|
|
| 6 |
potatoes
yukon gold, peeled, quartered |
|
|
| 1 |
onions
chopped |
|
|
| 2 | stalks |
celery
cut in 2 inch pieces |
*
|
| ¼ | cup | water |
|
| 6 | tablespoons | gravy mix, brown |
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
Remove fat from meat and discard.
Cut meat away from bone and into 1½ inch pieces. (Freeze the bone to use later for stock.)
Place meat chunks in crockpot.
Mix flour, salt, pepper and garlic salt together and sprinkle over meat.
Stir to coat meat. Add 2 cups of water mixed with OXO, and worcestershire sauce.
Add prepared vegetables. Cover and cook on low for 10 to 12 hours, or on high for 4 to 6 hours.
About ½ hour before the stew has finished cooking, add the Bisto mixed with the ¼ cup of water. (This will thicken stew.)
Stir stew to mix, and serve. Great with homemade bread.
Serves 5.
Note: For a 5½ quart size crockpot. If you use a smaller one, you might have to scale down the recipe.
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