Crock Pot Beef Stew
This Crock Pot Beef Stew is a hearty meal on a cold fall or winter day. It is warm, satisfying and full of tender beef and vegetables. Plus the best part is that it takes little to know time to make.
Equipment
Ingredients
- 1 ½ pounds diced beef
- 24 ounces Tomato puree
- 14 ounces Diced tomatoes
- 2-3 Water, enough to cover ingredients, use can from diced tomatoes (2/3 cans)
- 2 Carrots, sliced
- 3 Potatoes, cubed
- 1 Onion, diced
- 1 cup Mushrooms, sliced
- 1 tablespoon Garlic, or 2 cloves minced
- 2 tablespoons Beef bouillon powder
- 2 ounces Onion Soup Mix, or spice of your choice
Instructions
- Place meat and veg in slow cooker.
- Pour can of tomatoes and passata over the top.
- Sprinkle over stock, spices and garlic.
- Add water to cover.
- Cook on low for 5 hours, stirring occasionally.
- Serve with bread of your choice.
Christina's Notes
- Stew with Red Wine: Enhance the recipe by adding red wine in place of some of the beef broth in this easy slow cooker beef stew.
- Different Vegetables: In place of the carrots and potatoes you can add ones such as rutabaga, parsnips or turnips.
- Herbs in Beef Stew: Many are great, such as: rosemary, oregano. tarragon or thyme.
- Variation tip: In place of regular beef you can use lamb, venison or even chicken for this great recipe.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com