Post by SkinnyCrockPot on Oct 20, 2011 16:22:36 GMT -5
Beef Stew
Originally posted by Amanda Gates McCain
Mmmm... I've had this recipe for years, and it is the ultimate fall stew. Because the original version was stove top and seriously labor-intensive, I adapted it for the slow cooker. The addition of tapioca gives the broth a nice, thick consistency. It freezes well. If you are lucky enough to have space for one of the really big slow cookers, double the recipe and freeze half for later. It keeps well in the fridge for up to a week, and is a good choice for camping trips.
1 lb lean stew meat
2 12-oz cans low-sodium V8 juice
2 tbsp. tapioca starch*
1/2 cup chopped onion
2 tbsp. beef bouillon granules (no sugar added, low sodium)*
2 cloves minced garlic
2 bay leaves
1/2 tsp. basil
1/2 tsp thyme
2 c. sliced carrots (or baby carrots)
3 c. diced potatoes
1 c. diced celery
Combine all ingredients in a slow cooker. Mix well. Cook on low for at least 8 hours. (This will vary, depending on how fast your "slow" cooker cooks! I always let mine go for 10 hours.) Discard bay leaf before serving.
Serves 6-8
*Note: Some changes were made to this recipe to fit SCP guidelines.
Originally posted by Amanda Gates McCain
Mmmm... I've had this recipe for years, and it is the ultimate fall stew. Because the original version was stove top and seriously labor-intensive, I adapted it for the slow cooker. The addition of tapioca gives the broth a nice, thick consistency. It freezes well. If you are lucky enough to have space for one of the really big slow cookers, double the recipe and freeze half for later. It keeps well in the fridge for up to a week, and is a good choice for camping trips.
1 lb lean stew meat
2 12-oz cans low-sodium V8 juice
2 tbsp. tapioca starch*
1/2 cup chopped onion
2 tbsp. beef bouillon granules (no sugar added, low sodium)*
2 cloves minced garlic
2 bay leaves
1/2 tsp. basil
1/2 tsp thyme
2 c. sliced carrots (or baby carrots)
3 c. diced potatoes
1 c. diced celery
Combine all ingredients in a slow cooker. Mix well. Cook on low for at least 8 hours. (This will vary, depending on how fast your "slow" cooker cooks! I always let mine go for 10 hours.) Discard bay leaf before serving.
Serves 6-8
*Note: Some changes were made to this recipe to fit SCP guidelines.