In the winter I love to use my crock-pot for evening meals. I’ve made crock-pot beef stew weekly since the first of the year. We love this and it’s not at all difficult to make.
I’m lucky to have a source for local farm-raised beef. My friend at school farms and I buy a quarter of beef from him every winter. It is so convenient to have a freezer full of beef and to never have to buy it at the grocery store.
I keep my beef stew simple using cubes of top round roast, potatoes, and carrots. The other ingredients are beef broth, cream of mushroom soup, salt, pepper, and flour.
The key to making crock-pot beef stew extra tasty is to brown the meat in flour seasoned with salt and pepper before putting it into the crock-pot. I start by cutting one roast into cubes. I use whatever one I grab from the freezer. This one is a top round roast but I’ve also used a bottom round roast, a chuck roast, and an arm roast.
After I’ve cubed the meat, I toss half of the cubes into a large plastic bag to which I’ve added a cup of flour, 2 tsp. of salt, and a tsp of pepper. The cubes are browned in 3 T. of hot olive oil. After they are brown, I add them to the crock-pot. While the meat is browning, I peel and chop the carrots and potatoes.
Repeat the process with the second half of the beef cubes. By the time the second half of the beef cubes are brown, I’ve finished chopping the vegetables. Don’t forget to scrape every browned morsel from the pan. They add great flavor to the stew.
Top the stew with 4 cups of beef broth and a can of cream of mushroom soup and cook on low until it’s done. 6 hours is perfect but mine usually has to cook up to 10 hours until I’m home from work. This would be great served with a salad but at my house we usually just enjoy the stew.
Are you in soup and stew mode for meals this winter like I am? I can’t seem to get enough of this type meal when the weather is cold.