Crock Pot (Slow Cooker) Beef Stew

Because of Ramadan I have been trying to cook really yummy filling and nutritious meals. This one was sooooo easy and really yummy. I just made up the pot the night before and left it in the fridge over night. Then in the morning when I was getting ready for work I turned the pot on and dinner was ready to go at Iftar.

1lb-1 ½lb stewing beef – use 1 ½ lb if you use bone in beef… I prefer bone in because it makes your stew more flavorful
2 Medium Carrots
2 Large potatoes
1 Large Onion
1 Can stewed or Italian styled tomatoes
2 tsp Worcestershire sauce

2-3 Tbs Flour
1 tsp Salt
½ tsp Pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp Thyme
¼ tsp Cayenne pepper

If beef is not already cut, cube it into 1 inch cube approximately. Wash, peel and cut Carrots and Potatoes into chunky cubes (depending on how you like it). Dice onion. Mix all dry ingredients in a bowl. Dredge beef cubes well in flour and spice mixture. In 5 Quart Slow-cooker layer meat and veggies in a couple of layers. Spread the Worcestershire sauce over the top. Pour can of tomatoes over top.

Cook on low for 8-10 hours. Sir occasionally (about once every 3 hours). If at the end of the 8-10 hours the stew is too liquidy you can turn the cooker up to high for a few minutes and add some cornstarch to thicken the sauce. Be sure to taste the stew and add and seasoning you think it needs. I ended up adding salt and more Worcestershire sauce at the end. Serve with cheese biscuits or some sort of dinner roll.


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