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Sunday, October 24, 2010

Beef Stew

I got this recipe from a friend last winter during one of the Maryland blizzards. I was looking for a simple crockpot food that would warm us all up after all that shoveling. It's easy & a perfect winter dinner. Plus its a crockpot meal, which I am a huge fan of! This makes a huge crockpot full so be prepared to freeze leftovers!

2 lbs beef cubes
2 TABLESPOON olive oil
1/2 sm yelllow onion chopped
1 can low sodium tomato soup
2 cans diced tomatoes with seasonings added (Don't drain! I usually get the Contadina diced tomatoes with Italian seasoning)
1 1/2 cup beef stock
1 TBS garlic powder
2 teaspoons ground black pepper
2 TBS Italian seasoning
1 1/2 teaspoon Low Sodium Salt
1 teaspoon minced onion
4-5 Yukon Gold Potatoes, peeled & cut into bite size chunks
1/4 cup Red Wine (optional - adds sweetness and helps keep the meat tender but I usually only add it if I already have a bottle on hand open)

How to make:
Sprinkle raw beef cubes with a pinch of s&p on each side. Place the beef cubes in a pan with 2 tbs olive oil over medium heat. Cook for about 2 minutes on each side (just until slightly browned on the outside). Drain.

Put the slightly browned beef in crockpot, add the remaining ingredients. Cook on low for about 8 hours. If you are crunched on time, you can cook it on high for about 5 hours but the slow cooking makes the beef much more tender. I usually do a "taste test" after about 6 hours. You may need a pinch more of something or another and by then you should be able to tell.

Serve with warm french bread or biscuits.

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