Tuesday, June 17, 2008

Simple Crockpot Beef Stew

Yes, I know it's summertime, but sometimes, a good bowl of beef stew perks you up! I usually make mine in the fall, or if it's going to be a particularly gloomy day (or three) and it's super-easy and delicious! Prep time is under 10 minutes, since it's a slow-cooker meal, so it's good for busy days. This recipe serves 6 adults.

Loveyh's Beef Stew

Ingredients:
1-1.5 pounds sirloin beef, cut into cubes (can also get precubed beef sirloin)
2 jars (16 oz.) premium beef gravy--you can also use homemade; I like the jars of Heinz Slow-Cooked Gravy for ease and speed
5-7 small red potatoes, cubed
1/2 small red onion, chopped
2 cloves garlic, diced
1/2 bag baby carrots OR 5-6 carrots, sliced
Small bag of frozen sweet peas
*Can also add any root vegetables to your liking--parsnips, sweet potatoes, and leeks all add good flavors!
Pinch of salt and pepper

Put beef gravy in the crockpot, turn on high*. Cube beef and add to crockpot, along with onions, potatoes, and salt and pepper. Add any other root vegetables at this time; cover and let cook for 4 hours at a high temperature, stirring occasionally. One hour before serving, add frozen veggies as to not overcook them.

Serve hot, with biscuits and a side salad. Seves 6 adults in 7 ox portions; can be frozen for up to 3 months in a deep freeze. (If you decide to make for freezing, eliminate the frozen veggies and carrots--add when cooking.)

*If you have a programmable Crock Pot, cook on high for 4 hours. If not, and you will be leaving the house for work/errands and cannot stir, cook on low for 6-7 hours. There is no need to brown the meat--juices help flavor the root veggies and thin the gravy.

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