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Sunday, March 14, 2010

RECIPE: Hearty Beef Stew

This is an easy a delicious beef stew recipe for a crowd. The use of the cream soup creates a unique creamy consistency to the stew's broth. Keep in mind this was prepared in a 7 qt. pot for 8 people. This recipe could very easily be "halved" for the same effect.

3 lbs. stew beef
1 cup flour
2 tsp. pepper
1 tbs. oil

8 small red potatoes (cut in eighths)
1 bag of baby carrots (or whole carrots peeled and sliced)
1 bag of frozen sweet peas
4 cups beef broth
2 cups water
1 tsp. basil
1 tsp. garlic powder
2 cans of cream of celery soup

  • Coat stew beef with a mixture of flour and pepper
  • Heat oil in skillet on high
  • Brown stew beef in skillet (drain if needed)
  • Place all ingredients in slow cooker (except the peas)
  • Heat on LOW for 8 hours or HIGH for 4-5 hours (beef should be tender and carrots and potatoes easy to cut with a fork)
  • Add the peas and cook for an additional 20 minutes

KING's ROYAL HINT: Place the raw meat, flour, and pepper in a Ziploc bag and shake for the even coating!

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