Here is my recipe for beef stew. Please share yours!
Slow Cooker Beef Stew
1.5 lbs stew beef
2 carrots, chopped
1 cup potatoes, cubed
¼ cup green beans
¼ cup frozen corn
¼ cup barley
3/8 of a 28 oz can (10.5 oz) of crushed tomatoes
2 cloves garlic, pressed
1 bay leaf
½ tsp black pepper
1 tsp salt
¾ tsp dried rosemary
1 ¼ tsp dried basil leaves
3 ¼ cup water
¼ cup flour
1. In slow cooker combine potatoes, green beans, barley, corn, carrots and beef.
2. Pour in crushed tomatoes, season with bay leaf, rosemary, basil, salt and pepper.
3. Stir together water and flour, pour in water mixture and stir.
4. Cover and cook on low for 6-10 hours, remove bay leaf before serving.
Yours looks great except for that extra flavor your missing. If you put in a beef boullion cube, that would add some savory flavor. If you add a can of V8 tomato juice, that would add some zing, especially if you add the spicy one. If you like a sort of creamy stew, add a can of cream of mushroom.
I'm a 3b, with 3c underneath.
Used to be CG, now I'm not. Using Suave Aloe & Waterlily shampoo & condish, JoiWhip, BRHG, Suave Aloe gel, Aussie Tizz No Frizz, and anything else that looks good! My Myspace!
I don't know if they carry this in the grocery store where you live, but I use it in my roast and stew recipes and it's really good. I find it where the gravy mixes and packaged seasonings are. It's in a small bottle and can sometimes be hard to find if you don't know what you're looking for.
Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond. I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Here is a receipt I have used twice already and every time it just gets better. In fact, it was the first 'dish' I made using my crockpot!
Easy Slow Cooker Carne Guisada - "Carne guisada is a hearty Mexican-style beef stew. It is excellent with tortillas or cornbread, and is also great as a burrito filling."
3 pounds chuck roast, cut into 1 1/2-inch cubes (I used 2 lbs as 3 lbs is way too much for 2 people. I also tailored the rest of the recipe and I have marked where...)
3 medium potatoes, unpeeled and diced (I used 2)
1 medium onion, chopped
2 red bell peppers, cut into strips (I used one)
3 cloves garlic, crushed
1/4 cup all-purpose flour
1/4 cup chili powder (instead, I added fresh jalapenos)
1 teaspoon cumin (a little less, not to much)
1 teaspoon salt (actually, I only added in a dash of salt)
3 cups beef broth (I used 2 cups)
Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water. Now becareful - the meat can float in the liquid, so make sure you pat the meat down after adding the 2 cups of broth to ensure that there is enough liquid. As I have learned, a little liquid goes a long way!
Cook on Low until the beef is tender, 6 to 8 hours.
I served this with sweet corn bread and sour cream. YUMMY!
*disclaimer* spelling, grammatical and psychological errors are for your enjoyment.