Recipe: Beef Stew

Stew is one of those meals that is so easy to make and is super healthy for you. It is packed with tons of vitamins and nutrients from antioxidant-reach veggies, it is so savory, and delicious you’re sure to go back for seconds. I have made stovetop stew in the past, but I wanted to try something different then I remembered  we have a Hamilton Beach crock pot. We had purchased it last year when Edward had to make chili for a potluck for work. So I pulled it from the back of the kitchen cabinet, gave it a good wash and voila!

This beef stew is so simple to make, it took me all of 20 minutes (with Arianna in her car seat) to prep. I put her in her car seat set on her stroller because she is too young for a high chair, and her car seat is the safest thing we have–safety first, remember?!

Beef stew prep photos:

 Ingredients (all of which are chopped except for the carrots) and directions

  • 2lbs beef, cubed for beef stew (you can buy this from the grocery store already cut up)
  • 1 whole white onions, 1/2 chopped, 1/2 chunk pieces (see photo)
  • chopped celery
  • 1 cup baby carrots, peeled
  • chopped mushrooms
  • 4 gloves of garlic, chopped
  • 1 sweet potatoes, cubed
  • 2 red potatoes with skin, cubed
  • 1 ripe plantain
  • 1/4 chopped scallions
  • red bell peppers
  • 2 fresh plum tomatoes
  • 1 can of Hunts tomatoe sauce
  • 2 tablespoon of four
  • 2 cups of beef stock
  • salt
  • black pepper
  • paprika (for color and smoky flavor)
  • 1 cube beef bouillon

Step 1: wash and chop all your veggies to desired size. Some recipes call for chopped while others call for chunky pieces, it really depends on your preference. You can do half and half like I did here.

Step 2: in the crock, add beef, flour, scallions, salt and pepper; stir in all the ingredients.

Step 3: add the rest of the chopped vegetables in no particular order because you’ll be mixing everything together.

Step 4: Add the chicken stock and tomatoe sauce, add beef bouillon, stir all the ingredients together. Cover the crock pot and do not open. You can cook on high setting for as little as five hours or low for as long as 12 hours or overnight cooking. I let this cook on high for 4 hours then I turned it down to low for another 4 hours.


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