Crockpot Wednesdays–Slow Cooker Beef Stew

The other day Joe and I were driving down the street with Robbie – our 10 year old.  All of a sudden Robbie says “they must be having SOME shindig over there!”.  Immediately we began laughing at the fact that our ten year old just said “shindig” and then we began to laugh hysterically as we realized the shindig he was referring to was a funeral!  We explained to him that we didn’t think they were exactly having a shindig and that was a funeral.  Too funny!  I love the things that kids say.
This week I have a beef stew recipe for you that was out of this world!  Please forgive my horrid picture and don’t let it keep you from making this recipe.  Part of the reason that the picture is so bad is because the stew was eaten so fast that I didn’t get a chance to take a picture until there was only a tiny bit left.  So, I scraped the last bits into a small bowl before someone grabbed that up too.  It really was very good.

I originally found this recipe on Pinterest and it was pinned from Mrs. Happy Homemakers Blog.  Even though she called it Best Ever Beef Stew I still felt compelled to make some changes because as I mentioned previously that’s just who I am.  I always tell my kids that a recipe is a guideline.  Now, don’t confuse that with baking as that’s science! : )

                                             Beef Stew - Slow Cooker

Ingredients

  • 2 pounds beef stew meat
  • 1 cup all purpose flour
  • 2 tablespoon seasoning salt
  • 4 tablespoons olive oil
  • 1 teaspoon black pepper
  • 1 bay leaves
  • 1/4 cup Worcestershire sauce
  • 3 cups water
  • 2 packages Swanson Flavor Boost
  • 4 red potatoes washed and quartered
  • 3 carrots peeled and sliced
  • 2 stalks celery sliced
  • 1 cup frozen peas

Directions
Put flour, seasoning salt and pepper in a plastic resealable bag and shake to mix.  Add the stew meat to the bag and shake until all pieces are well coated.  Heat oil in a skillet and then add the floured stew meat.  You will want to brown the stew meat on both sides.  Once browned remove the meat from the pan and place into the slow cooker.
Add the potatoes, carrots, celery and bay leaf to your slow cooker.
Put water, Worcestershire sauce and Swanson Flavor Boost packets into the skillet with the remaining oil, flour etc. and whisk until mixed well.  Pour this mixture into the crockpot over the vegetables and meat – making sure to scrape the pan so that you don’t leave any flavor behind.

Cook on low for 7.5 hours.  Remove bay leaf and add the peas at this point.  Cook an additional half hour to heat peas through and then serve.

~ Tammy

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About Tammy Northrup

Mother of five sons and one daughter, grandmother to two spunky girls and five of the sweetest boys ever, wife to a mostly amazing man .. okay he's all amazing most of the time, blogger, food lover and onion hater.

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