ok guys/gals, let's have it.
Whats the best beef stew recipe for a crockpot.

If you find a good recipe PLEEAASSSSEE send it to my wife. Hers is .....welll....:sad:

:D

Oh, and if you do find one and send it to her, don't mention my name.
After 35 years married I have not had the heart to tell her. Even better reason....She scares me ;)

Get the stuff in the bag in the frozen aisle at the grocery store.

Think it's called Banquet Crockpot Classics. Open bag in the morning, dump contents into crockpot, plug it in, set it on low, get home from work and eat. Don't get any simpler than that. Quick & cheap, works for me in a pinch but I'm no gourmet.

I love Beaf Stew........

From the FOOD NETWORK.

2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
The next day, preheat the oven to 300 degrees F.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.

I like mine simple. No measuring of ingredients.

About 2 to 2 1/2 lbs of stew beef
1 small package baby carrots(1 lb)
3 medium onions
8 to 10 medium potatoes
flour
salt
pepper
3 bay leaves
vegetable oil
Water

Roll the stew beef in flour and brown in a frying pan with the vegetable oil. Peel and cut the potatoes and onions to whatever size you like. Put the browned meat, potatoes, carrots and onions in the crock pot. Add water until it covers all the ingredients. Add the bay leaves, a couple table spoons of flour and salt and pepper to taste. The flour thickens the broth as it cooks. Stir to mix everything up. Cook on low for 8 to 10 hours. To me, it actually taste better warmed up the next day.
James

Thanks for the replys guys.
Here's what I've come up with.

I mix this all in the crock pot. Top off with water after all ingredients are put in

3 med red potatoes cut up
1/2 red onion cut up
3 carrots cut up
1/2 head cauliflower cut up
1/2 head broccoli cut up
1 can whole kernel corn-drain juice
1 can sweet peas-drain juice
2 sm packets beef stew mix
about 1-1/2 lbs low fat beef cut into cubes, smothered in flour and fried to a golden brown.
I don't buy the beef stew meat. I buy a better low fat beef.

that's it
cook on low, stiring occasionally, for 16+ hours and enjoy !!

yum yum:thumbsup:

My God, I never heard of using cauliflower and broccoli in Beef Stew.

My God, I never heard of using cauliflower and broccoli in Beef Stew.
Yep, it's very good !

My God, I never heard of using cauliflower and broccoli in Beef Stew.

Yep, it's very good !

Yuk, cauliflower and broccoli are not good in or around anything !!!!!

Garry :D

The He!! with beef stew...today is Fat Tuesday!! :beers: Where's my beads??

Recipe for JAMBALAYA

1 lb. boneless chicken, cubed; AND/OR
1 lb. shrimp, boiled in Zatarain's and peeled; OR
1 lb. leftover holiday turkey, cubed; OR
1 lb. of any kind of poultry or fish, cubed; OR
Any combination of the above
1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR
1 lb. diced smoked ham
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
8 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons); OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
2 bay leaves
Salt to taste
4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)


In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

Serve with salad and French bread.

The best beef stew my wife makes is the day after cooking a roast in the crock pot! She takes the left over meat and vegatables cuts into cubes into a pan, adds cinnamon, salt and pepper and water and flour to thicken it up. Man it is great!:thumbsup:

Booya....