I have a confession to make. I’m in love with my crock pot. As soon as there is a slight chill in the air, I find myself searching for slow cooker recipes. (I have some real gems on my Pinterest board, if you’re interested in such things!) Along with the aromas that fill the house from a good crock pot meal simmering away all day, I especially love the ease and quick clean-up of slow cooking.
One of my favorite tried and true crock pot recipes is beef stew. It’s always a hit in our house (once we convince Marleigh that she does, in fact, like it) and the leftovers the next day are always much appreciated!
- 2 lbs. Stew meat (cut into 1″ cubes)
- 1/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1-1/2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1 bay leaf
- 1 tsp. paprika
- 2 potatoes, diced
- 1 onion, chopped
1. Put meat in crock pot and sprinkle with flour, salt, and pepper. Stir well to coat.
2. Add remaining ingredients and stir to mix well.
3. Cover and cook on high 5-6 hours. Stir before serving.
I promise this beef stew tastes way better than it looks! I usually serve it with a sprinkle of Parmesan cheese and some simple crescent rolls. A few minutes of prep time and 5-6 hours in the crock pot, 15 minutes for the rolls while the stew cools, and voila! You have yourself a delicious, no fuss fall/winter meal.