Beef Stew/Crockpot

11 ingredients
7 steps

Ingredients

  • 2 1/2 pounds stewing beef cut in 2 inch cubes
  • 8 each carrots cut diagonally in 2 inch pieces
  • 3 each potatoes prefer idaho, chunked
  • 2 each onions spanish or vidalia
  • 15 ounces tomatoes, canned stewed, italian style, one can
  • 2 tablespoons flour, all-purpose
  • 1 x black pepper seasoned, to taste
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1 tablespoon worcestershire sauce

Directions

  1. 1
    Place half of veggies in the pot, add beef cubes.
  2. 2
    Mix flour, pepper and spices and sprinkle over beef.
  3. 3
    Add rest of veggies and top with the stewed tomatoes and their juice.
  4. 4
    Sprinkle with worcestershire sauce.
  5. 5
    Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done.
  6. 6
    Serve with large macaroni cooked separately.
  7. 7
    Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.

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