Now, please know that this makes a huge portion! I didn't realize how much it would be, but it's seriously enough for us to freeze what was left from last night and make another full meal out of it! So, feel free to make as is, or half it, based on the number of people eating.
- 2 lbs of stew beef
- 1 tablespoon olive oil
- 2 medium sized onions, chopped into large pieces (I prefer white onions)
- 2 tsp celery salt
- 1 bag of frozen, pre-cut and recipe ready carrots (not cooked/canned) or approx four fresh carrots
- three russet potatoes, washed but not peeled, cut into large chunks
- 1 28 oz. can whole tomatoes
- 1 1/2 teaspoons Italian seasoning
- 2 1/2 c beef broth
- 2 bay leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat.
Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or the back of a spoon. Add the onions, celery salt, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour the beef broth over the beef and vegetables. Give the mixture a quick stir and the add the bay leaves. Cover and cook on low for 8 – 10 hours.
About 20 minutes before serving, add the salt and pepper to taste. Remove the bay leaves before serving and enjoy!
The next time I make this stew, I will probably add in some frozen, cut green beans or corn and maybe 1/2-3/4 cup of barley. I think that would absolutely be the perfect fall/winter beef stew! Also, if you like a little thicker/less brothy stew, you can add about 1/2 c flour to 1/2 c of left over beef broth, mix well and then add to the crock pot. Let simmer together for about twenty minutes and that should thicken up the stew quite a bit.
Serve with fresh-baked biscuits and enjoy!
© Cruzin' Thru | 2013
Inspiration for my recipe came from Movita Beaucoup. Check out the recipe here!