October 29, 2014 § Leave a comment
This is now the go to slow cooker beef stew recipe I’ve been making lately. Now that Fall is here, it’s certainly going to be part of the regular rotation. It really is quite beefy, so head to Sam’s or Costco to get the large portion of meat. The recipe is derived from the ATK slow cooker easy prep cookbook, which has been a great resource for crockpot cooking. Basically I added a few more herbs and carrots to the recipe. Unfortunately I have no good pictures of the stew, because stew generally does not photo well, but it sure tastes yummy!
2 10.5 oz cans of condensed French onion soup
1 cup water
1/4 cup tomato paste
2 1/2 tablespoons instant tapioca
1-2 tsp dried thyme
1-2 tsp dried, crushed rosemary
2 pounds small Yukon Gold potatoes, cut in half
3-4 carrots, cut in large chunks
4 pounds (yes, 4!, but 3 works too) stew meat in 1 1/2 inch pieces (or use sirloin steak tips)
salt and pepper to taste (shouldn’t need much salt)
2 cups of frozen peas (gets added at the end of the cooking process)
1. Whisk soup, water, tomato paste, tapioca and herbs together in the slow cooker.
2. Stir in potatoes and carrots.
3. Season beef with a little salt and pepper, and stir into slow cooker. There is enough liquid but add up to another 1/2 cup if desired.
4. Cover and cook until beef is tender. 9-10 hours on low or 6-7 hours on high.
5. Skim excess fat from surface of the stew. Stir in the peas and let sit until heated through (5-10 minutes while some bread is heating in the oven perhaps).
6. Adjust consistency of the stew with extra hot broth if needed. Season with a little pepper (and/or salt) if needed. And eat it up. Leftovers also freeze fairly well.