Spring is only a few days away, but it is still seriously cold here. Like, stay-in-bed-all-day kinda cold. The only thing good about this never ending winter weather is that we get to keep on eating hardy, warming dinners like this beef stew (and that we get to hide all our winter eating under big comfy sweaters). You are going to love this recipe. It uses frozen vegetables, so you can get it into your slow cooker with barely any prep time. And the end result is a bit lighter and definitely more flavorful than your typical beef stew, all without even having the brown the meat. We loved it over rice, but you could do mashed potatoes if that’s more your style. If you are still dealing with the cold, put this one on your list to make soon!
And since the cold is getting a little unbearable, the husband and I are hightailing it outta here for a few days to soak up some much needed vitamin D in warmer climates. Hope everyone has a wonderful week, and I will check back in with y’all after I’ve had my fill of margaritas.
Slow Cooker Beef Stew
Adapted from Fix-It & Forget-It Cookbook
1 1/2 lbs. beef stewing meat, cubed
2 10-oz. packages frozen vegetables (carrots, corn, peas, etc.)
4 potatoes, peeled and cubed
1 bay leave
1 onion, chopped (could use frozen)
15-oz. canned stewed tomatoes
1 tsp. dried herbs (thyme, rosemary, etc.)
8-oz. tomato sauce
2 T Worcestershire sauce
1 tsp. salt
1/4 tsp pepper
rice, for serving
- Place meat at the bottom of the slow cooker, then vegetables and potatoes on top.
- Combine remaining ingredients (except rice) in a separate bowl and pour over vegetables.
- Cover and cook on Low 6-8 hours.
- Add salt to taste and serve over rice.