Seriously Easy Crockpot Veggie Beef Stew
This is a great crock pot recipe. You can add, change, rearrange all the ingredients. Start it early in the morning and leave it on high while you’re around, set it to low when you’re not near. Make sure the last hour before serving it up though you give it the full power of high to make sure the potatoes cook and it gets “stewy”.
1-2 lbs stew meat, cubed 4 tablespoons flour 3 tablespoons oil salt, pepper, garlic seasoning, italian seassoning to taste 4 medium carrotts sliced or cubed 4 medium pieces of celery sliced or cubed 4 medium potatoes, cut, cubed or quartered. (add more if you need to stretch it for more people!) 1/2 - 1 medium onion chopped 1 package stew seasoning mix 1 tablespoon barley oats, quick cook ones In a zip lock bag place your cubed stew meat. Add the flour and plenty of seasonings, salt, garlic seasoning, pepper, italian seasoning, paprika, anything you normally like on your beef. Close the ziplock and toss well, making sure all the meat is coated with the flour. Heat the oil in a skillet and let it heat up a bit. Add the meat and the onion to the heated up skillet, turning frequently. Remove from heat when it’s nicely browned. DO NOT DRAIN!!!
Now, in the crock pot put in the package of stew seasoning, the carrotts, celery, barley, potatoes. Cover with water and add the meat and onions with the drippings. Add enough water to cover the whole mix by a good inch. Add more seasonings to your taste, we prefer lots of garlic and extra pepper at my house. Cover, simmer on high and enjoy in about 7 hours, 8 if you have to simmer on low for the day. You can tell when it’s close to done because it starts to thicken and become a true stew consistancy.
This recipe can be stretched by adding more of the vegetables, potatoes. Serve with bread and butter. Remember, with any recipe calling for cut up potatoes you can stretch the recipe for more people by just adding a few more potatoes.