Sometimes you just want a simple, tasty meal that you can throw in the crockpot in the morning and by dinnertime you have a delicious meal to enjoy. With my Mom’s Crock Pot Beef Stew you can do all the work in the morning and have a tasty meal waiting for you at the end of the day.
Mom’s Crock Pot Beef Stew
Ingredients:
6 medium potatoes, I like to use Yukon Gold
4 medium carrots, cut into 1 inch pieces
3 medium onions, quartered
salt and pepper
1 cup flour
2-3 pounds of beef chuck, fat trimmed and cut into 1 inch pieces
2 Tbsp olive oil
1 ½ cup homemade beef broth
2 tsp thyme
2 cups frozen peas, defrosted
2 cups frozen corn, defrosted
Directions:
Combine the potatoes, carrots, onions and 1 tsp salt and ½ tsp pepper into your 5-7 quart slow cooker. Stir well to distribute the salt and pepper.
Add 2 tsp salt, 1 tsp pepper and the flour to a large plastic bag and mix well. Add the meat to the flour mixture and toss to coat. Heat the oil in a large skillet over high heat. Add the meat and brown on all sides.
Transfer the browned meat to the slow cooker. Add the broth to the skillet and scape up any bits from the bottom of the pan. Transfer the contents of the skillet to the slow cooker and add the thyme.
Cover and cook on low for 8 hours or until the meat is tender. Add the peas and corn and cook for an additional 1 hour.
Serves about 8.
Nancy on the Home Front 