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Tuesday, October 28, 2008

Slow Cooker Beef Stew

2 lbs Stew Meat or Chuck Roast (cut in 1/2 to 1-inch cubes)
5 - 6 Carrots (peeled & cut)
3 - 4 Medium Potatoes (Cut up)
1/2 cup onions (bite size pieces)
1 - Cup Frozen Mixed Vegetables
1 -10 1/2 Can Beef Broth
1 - Can Diced or Crushed Tomatoes
1/2 of a 8oz can Tomato Sauce
1 - Cup Water
1 - bay leaf
pinch of thyme
(I did not have thyme so i use on sprig of fresh rosemary from our garden)
1/4 cup country bobs all purpose sauce
(about) 2- tsp Paula Deens House Seasoning
2 Tablespoons Cornstarch

I used a cubed chuck roast for this recipe instead of stew meat. A while back we were lucky enough to find them on sale for a steal, so we stocked up to use them for meals such as this one. I added about a couple tablespoons of oil to a skillet and browned my meat on all sides before adding to the slow cooker. After adding the meat to the slow cooker I added the following ingredients (beef broth, diced tomatoes, tomato sauce, water and country bobs all purpose sauce and onions). I cooked the meat mixture covered on high for about a hour and a half, then added the potatoes, carrots, frozen mixed vegetables and seasoning. Then covered and continued to cook on high for about 4-5 hours. You can also just toss everything in the slow cooker after the meat is browned and cook on low for 9-10 hours. Pour liquids into a medium saucepan and simmer add cornstarch and broth mixture and cook until thickened, add back to the slow cooker and keep on warm until ready to serve.

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