Fall is officially here! Hoodies are getting unpacked, bonfires are around the corner and classic crock pot deliciousness is back on the menu! And though this isn’t the classic crockpot beef stew recipe, it is yummy all on it’s own!
I really, REALLY wanted to make the classic one and still fully intend to. I’d promised a friend. BUT when I was inventorying my supplies, I found I was out of Worcestershire sauce. Class beef stew calls for it. It gives it a flavor that’s really hard to duplicate with anything else. But sadly, my truck is on the blink right now…so no store trip for me.
Thankfully all the ingredients were here to make this version instead. Though it wasn’t the recipe I’d promised to make, it still went over very well.
Hopefully, there will be a running vehicle and classic beef stew in my future next week 🙂
Here’s the recipe. Sure hope you like it! If you decide to make it, let us know how it turned out! Give us a shout on the Facebook group or in the comments section below.
- 2 pounds beef stew meat
- ⅓ cup flour
- 1-2 tablespoons oil
- 4 medium potatoes, washed and cubed (I usually peel mine too but it isn't necessary)
- 3 cups carrots (baby carrots or diced carrots, either way)
- 1 cup celery, diced (optional)
- 2 teaspoons garlic, minced
- 1 can diced tomatoes
- 3 cups beef broth
- 2 tablespoons ranch seasoning
- Toss the meat and flour in a ziplock bag, zip it up and shake well to coat.
- Heat your oil in a skillet over medium-high heat. Add the coated meat and garlic. Brown on all sides.
- While that's cooking, prep your veggies (Peeling is optional but if you're using whole carrots, I would recommend it). Toss them in the slow cooker as you chop them up.
- Mix 1 cup of the broth with the leftover flour and pour it over the meat in the skillet. Give it about 5 minutes to thicken up, make sure and stir it every few minutes.
- Once meat mixture has thickened up, pour it in the crockpot too.
- Add the remaining ingredients and stir well.
- Cover and cook on low for 6 to 8 hours.