This Old Time Beef Stew with Vegetables will warm you on those chilly fall and winter nights for sure. But remember that as the weather changes in Spring or even on cool summer days, the warmth of this stew can be just as comforting.
Need to save time in the morning?
Cook the beef the night before and store in the fridge overnight with the lemon juice and Worchestershire sauce. Combine the spices in a container. Peel & cut up the onion and carrots, placing them in a sealed container in the fridge. In the morning all you need to do is cut up the potatoes, add all ingredients to the slow cooker and add the boiling water. Cook on low for 8 hours so your old time beef stew with vegetables will be piping hot and ready to serve when you return from your day at the office.
Want to save some money?
Buy family packs of stewing beef, then cook it all at once and divide into freezer safe containers, with the beef juices, for use at a later date. Then just let the frozen beef thaw overnight in the fridge before combining all ingredients in the slow cooker.
Ingredients:
1 tbsp. olive oil
2 lbs Stewing Beef
½ tsp. garlic (minced)
4 c. boiling water
2 tsp. salt (less)
1 tbsp. lemon juice
1 tsp. Worchestershire sauce
¾ tsp. pepper
1 tsp. paprika
1 bay leaf
Dash of allspice
20 mini carrots, halved
Med. onion, quartered
4-6 med. potatoes, diced
Directions:
Brown beef in frying pan with oil. Then combine all ingredients in crock pot. Cover & simmer on low for 8 hours. Remove bay leaf. Thicken gravy with flour/water mixture or your choice of thickeners. Serve with toast or French bread.
Serves 8
Calories/serving 188 Carbohydrates 7.9g
Total Fat 4.3g Fibre 1.3g
Cholesterol 60mg Sugars 2.5g
Sodium 674mg Protein 26.6g
