In Cindy's Kitchen: Slow-Cooker Beef Stew

Tuesday, January 22, 2013

Slow-Cooker Beef Stew

Hi everybody :)

I'm using the Super Pot again, this time I'm making Beef Stew. Sunday, while shopping at Walmart, I spotted a big family-sized package of beef stew meat. Stew meat is made for slow-cooking because it's a tougher cut of meat, it cooks up tender and juicy in the slow-cooker.

Beef Stew is definitely one of my favorite comfort foods and a great REPEAT for the Winter months. It would also be a great pairing for the Oatmeal Dinner Rolls. Since I'm preparing this in the Super Pot, dinner will be ready in less then 4 hours. Here's how it's done....

Slow-Cooker Beef Stew
1.5 - 2 lbs. beef stew meat
2 - 3 tablespoon vegetable oil
Salt & Pepper to taste
1 package Lipton Beef Onion Soup Mix
1 - 2 cups water
3 cups diced potatoes (I used frozen)
2 cups slice carrots
2 stalk celery, chopped
1 large onion, chopped
2 cups green beans (I used frozen)
1 (14.5 oz.) can diced tomatoes

Heat oil in the Super Pot to 375°. Season the meat with salt and pepper. Add to pot in small amounts, browning it until all is completely browned.

Mix the soup mix with the water. Add the soup mixture and half of the onions to the meat.

Turn pot down to 300° (this is the slow-cooking temperature for the pot). Cook until meat is tender (this took 2 1/2 hours in the Super Pot); adding more water if necessary.

Add your vegetables and cook until tender; about 25 minutes. Thicken it with 2 tablespoons water and 2 tablespoons cornstarch or flour, if needed. Cook an additional 5 minutes to thicken.