Classic Crock-Pot Beef Stew
Classic Crock-Pot Beef Stew

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, classic crock-pot beef stew. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Free UK Delivery on Eligible Orders Looking For Classic Crock Pot? We Have Almost Everything on eBay. There are all sorts of seasonings you can use when you make crock pot beef stew. Some folks just salt and pepper the beef, then dip it in flour.

Classic Crock-Pot Beef Stew is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Classic Crock-Pot Beef Stew is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have classic crock-pot beef stew using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Classic Crock-Pot Beef Stew:
  1. Make ready 1 lb stewing beef
  2. Make ready 4 med. russet potatoes (peeled and diced)
  3. Take 1 med. onion (diced)
  4. Take 3-4 cloves garlic (crushed)
  5. Get 3-4 med. carrots (peeled and diced)
  6. Make ready 2-3 stalks celery (chopped)
  7. Take 1 bay leaf
  8. Get 3 cubes beef bouillon
  9. Prepare 2 cups water
  10. Prepare 1/4 cup flour
  11. Take 2 cups frozen peas
  12. Make ready salt & pepper

Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Add the peas and heat through before serving. Coat the beef in the flour.

Steps to make Classic Crock-Pot Beef Stew:
  1. Add everything, but peas to Crock-Pot.
  2. High: 6-7 hours, Low: 9-10
  3. Add peas last 30-60 mins

Add the peas and heat through before serving. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Learn about The Spruce Eats' Editorial Process.

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