Thursday, February 16, 2012

Crockpot Stew

I got this recipe from Taste of Home.  I used to have a subscription several years ago (twice at two different times).  I saved most of my magazines and have been slowly going through ripping out the ones I want to try.  Piece of advice:  If you are teaching your young child not to rip up paper, do not rip out recipes or other articles in her presence.  Gracie tells me "No no no no no!"


1 lb. beef stew meat
2 medium potatoes, peeled and cubed
1 can (14-1/2 oz.) beef broth
1 can (11-1/2 oz.) V-8 juice (I used the 5.5 oz. cans of V-8.  Never noticed there was a size specification until after I made the stew.)
2 celery ribs, chopped
2 medium sweet onion, chopped
3 bay leaves
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. chili powder
1/4 tsp. pepper

2 Tbs. cornstarch
1 Tbs. cold water
1/2 cup frozen corn
1/2 cup frozen peas


In a 3-quart slow cooker, combine the first 12 ingredients (from beef stew meat down to pepper).  Cover and cook on low for 7-8 hours or until meat is tender.  Discard bay leaves.

In a small bowl, combine the cornstarch and water until smooth; stir into stew.  Add corn and peas.  Cover and cook on high for 30 minutes or until thickened.

This is really good stew.  I love anything that can just be thrown together in a crockpot.  I'm not a fan of peas (English peas), but I will eat them in soups and stews like this.
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