Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
Nothing can beat this ultimate comfort food! This beef stew was made easy with the use of a crockpot. Slow-cooked to perfection for 8 hours, just imagine the flavors in this dish. They are bursting with spectacular flavors in each bite! These are the things you will be needing and some easy steps for you to follow. I can’t think of any reason why you shouldn’t try this recipe. It is simply the best. Enjoy!
Ingredients:
1/2 onion (chopped)
3 russet potatoes, peeled and diced (peeled and diced into large pieces)
3 whole carrots (peeled and sliced)
1/2 teaspoon Salt
1 teaspoon Pepper
2 bay leaves
2 c water
(1) 16 ounces frozen green beans
2.5 pounds of stew meat
1/4 c Worcestershire sauce
(1) 14-ounce can of crushed tomatoes
Directions:
Add the potatoes and stew into a 6-quart crockpot.
Put the carrots, green beans, and onions over the potatoes and stew.
Sprinkle salt and pepper on top, followed by water, Worcestershire sauce, and crushed tomatoes.
Cover and seal the slow cooker, then cook everything for about 7 to 7 hours on a low setting or 3 to 4 hours on a high setting.
Let the beef stew rest for a few minutes to incorporate all the flavors.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again.
Feel free to use chuck roast for this recipe instead of stew meat.
You can use your preferred vegetables for this recipe as well
Ingredients
- 1/2 onion (chopped)
- 3 russet potatoes, peeled and diced (peeled and diced into large pieces)
- 3 whole carrots (peeled and sliced)
- 1/2 teaspoon Salt
- 1 teaspoon Pepper
- 2 bay leaves
- 2 c water
- (1) 16 ounces frozen green beans
- 2.5 pounds of stew meat
- 1/4 c Worcestershire sauce
- (1) 14-ounce can of crushed tomatoes
Instructions
Add the potatoes and stew into a 6-quart crockpot.
Put the carrots, green beans, and onions over the potatoes and stew.
Sprinkle salt and pepper on top, followed by water, Worcestershire sauce, and crushed tomatoes.
Cover and seal the slow cooker, then cook everything for about 7 to 7 hours on a low setting or 3 to 4 hours on a high setting.
Let the beef stew rest for a few minutes to incorporate all the flavors.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again. Feel free to use chuck roast for this recipe instead of stew meat. You can use your preferred vegetables for this recipe as well
