Tuesday, December 09, 2014

The Best Beef Stew

Yum
The Best Beef Stew | With instructions on how to make it on the stovetop or in the crockpot, this beef stew is too fantastic to pass up! #stew #recipe #crockpot

As a child, I grew up on a canned beef stew...and absolutely hated it. I mean, I'm sure y'all know what I'm talking about. You open up the can...is it dog food? Cause it sure smells like it!

For years, I shied away from trying to make it on my own. I've tried a few recipes here and there, but wasn't incredibly impressed or anything. I had decided it was time to try again and figured it was best to bank on a recipe called "The Best Beef Stew" and I was not disappointed.

It's pretty quick to put together and it slow cooks either on the stove or in the crockpot, so all the flavors meld together. You best believe it's even better the next day!

(Print)
What you need:
  • 2 lb. beef stew meat (half them if they are really big)
  • 2 lb. red potatoes, quartered
  • 4 whole carrots, peeled and sliced
  • 1 bag frozen green beans
  • 1 bag frozen corn
  • 1 bag frozen peas
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (28 oz.) diced tomatoes
  • 4 Tbsp. beef bouillon granules
  • Flour
  • Salt and pepper
  • 3 bay leaves
  • 1 Tsp. dried thyme
  • Water
Directions:
STOVETOP (cook time: 4 to 5 hours):
  1. Season beef with salt and pepper and toss with a little flour. Brown in a large soup pot.
  2. Once browned, add potatoes and carrots to soup pot. Put stove heat on medium-low. Season with salt and pepper and stir.
  3. Add tomatoes and stir. Then add bay leaves and thyme.
  4. Add enough water to cover the ingredients. Stir in beef bouillon and cover.
  5. Simmer on low for 4 hours.
  6. Add frozen veggies. Season with salt and pepper to taste. Cook until veggies are done.
    CROCKPOT (cook time: about 8 hours):
    1. Season beef with salt and pepper and toss with a little flour. Brown in a skillet.
    2. Once browned, add beef, potatoes, and carrots to crockpot. Season with salt and pepper and stir.
    3. Add tomatoes and stir. Then add bay leaves and thyme.
    4. Add enough water to cover the ingredients. Stir in beef bouillon and cover.
    5. Cook on LOW for 6 hours.
    6. Add frozen veggies. Season with salt and pepper to taste. Cook for 2 more hours.
    Recipe slightly adapted from First Home Love Life

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