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It has been frigid with a capital F in the DMV area lately. I’ve been layering up and hibernating regularly due to these below freezing temps.  Luckily, this has given me more time to work on straightening up my place and of course, cooking! Naturally, when the temperature has been as cold as it has, I look to my trusty crock pot for some savory soups and stews! This week I had the pleasure of making a dish that I have made several variations of, Slow Cooker Beef Stew. I was especially proud of this dish because I managed to get up bright and early and prep this stew before work in the morning. Coming home on a bone-chilling night to a kitchen swirling with the savory smells of hot beef stew was the best thing past me did for future me that day!

There’s another crock pot beef stew recipe that I want to share because it is one of my all-time favorites, but this one had all the flavors I was looking for and was super easy to prepare. I did, however, reach a little snag in my preparation. Maybe five days to a week prior, I had bought a five-pound bag of red potatoes. I had big plans for these potatoes, including breakfast potatoes and of course this beef stew. I woke up in the morning to prep this stew and get it cooking for the day when I realized most of my potatoes had started to sprout. Seriously? Initially, I was extremely bummed and almost canceled this stew for the day. I’m very accustomed to throwing potatoes out the moment they sprout. Thankfully, I had the wherewithal and determination to do a little Google research!

My findings, the potatoes are actually fine as long as they are still firm and you cut off the sprouted parts. That was news to me! I’ve shamefully wasted so many potatoes prior to this point simply because they sprouted and looked ugly. I ended up using a few more potatoes than the recipe calls for, just to play it on the safe side and make sure the sprouted parts were removed. I tend to be quick to toss out foods and I probably will continue to do so just to be on the safe side but I’m happy to know that I can salvage a potato or two in a time of need- especially for a delicious stew like this one!

Slow Cooker Beef Stew

What You Need:

  • 1 pound beef stew cubes
  • 8oz of carrots, pre-sliced
  • 5 red potatoes, cut into large cubes
  • 1 bay leaf
  • 1  package dry onion soup mix
  • 2 (10.75 oz) cans cream of mushroom soup
  • 1 (8 oz) can tomato sauce
  • 1 (10 oz) package frozen green peas

Instructions:
Click here to Cook With Me!

  • Spray slow cooker with non-stick cooking spray.
  • Place beef cubes at the bottom of the slow cooker.
  • Layer carrots, then potatoes, placing bay leaf on top.
  • In a separate bowl, mix remaining ingredients
  • Pour the soups and the pea mixture over your beef and veggies.
  • Cover with lid and cook on low 6-10 hours.
  • Serve and enjoy!

Cook With Me:

  • Spray slow cooker with non-stick cooking spray.
  • Place beef cubes at the bottom of the slow cooker.
  • Layer carrots, then potatoes, placing bay leaf on top.
  • In a separate bowl, mix remaining ingredients
  • Pour the soups and the pea mixture over your beef and veggies.
  • Cover with lid and cook on low 6-10 hours.
  • Serve and enjoy!

Inspired by this recipe.

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