Better Than Grandma’s Beef Stew!

When I discovered beef stew and Carne con papas were similar, I knew I had to make the original, traditional beef stew to get a full idea of what it was like.  I could not imagine liking it more than my Cuban version, but boy was it good.  So good in fact, I now make that more often than that meal I grew up on.  It is delicious, hearty and does not need to be served over a bed of rice, that’s for sure!

Check out what our friends over at Chef In Training had to say about this dish:

“This Slow Cooker Beef Stew is loaded with yummy vegetables and flavor. My family had nothing but the best praises for this recipe! It is hearty and delicious.”

Yes, I so agree!  Even though it is filled with veggies, it will be a kid approved recipe and delicious because of all the amazing flavors.  Your family will also be praising this one!

 

 

Ingredients

3½ lbs stew meat

3 teaspoons salt

½ teaspoon pepper

2 cups chopped onions

4 cups Swanson beef broth

2 Tablespoons tomato paste

2 cups chopped carrots

4 cups cubed potatoes

1 bay leaf

1 teaspoon McCormick thyme

4 cloves garlic, minced

1 Tablespoon Worcestershire sauce

2 cubes beef bouillon

2 cups frozen peas

 

Instructions

Spray slow cooker with cooking spray.

Add all ingredients expect for peas and stir.

Cook on low for 6-8 hours.

Remove bay leaf.

Add peas to stew 10 minutes before serving for firmer peas. For less firm peas, add the peas 20-30 minutes before.

For thicker stew, combine 4 Tablespoons water with 2 Tablespoons mesa flour (or regular flour) in a small bowl. Stir into stew 10 minutes before serving.

 

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Quick Tip: Add any other veggies you’d like in this one

Thanks again to Chef In Training for this amazing recipe.

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