Beef Stew

For the first time since getting our crockpot several years ago, we decided to make a stew. Unfortunately, our two-person crockpot was too small even for a halved version of this recipe! We got the recipe from Schnucks. I was skeptical, but am so glad we were willing to try it. Wonderful!

Note: this recipe serves at least 6 people.
Ingredients:
1 Tbsp. butter
1 lb. chuck or bottom round, cut into 1-inch cubes
2 c. vegetable juice cocktail
1 (14 1/2 oz.) can beef broth
2 medium (1 c.) carrots, peeled, sliced 1-inch
2 medium (1 c.) potatoes, peeled, cubed
1 medium (1/2 c.) onion, cut into 1-inch pieces
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 bay leaf
1 1/2 c. frozen peas
1/2 c. water
3 Tbsp. all-purpose flour (TIP: Add more flour if a thicker stew is desired)
2 Tbsp. red wine or beef broth

Directions:
Melt butter in 10-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 7 min.). Place meat in slow cooker. Stir in all remaining ingredients except peas, water, flour and wine. Cover; cook on Low heat setting for 8 to 9 hrs., or High heat setting for 5 to 6 hrs. or until beef is tender. Uncover; remove bay leaf. Stir in peas. Stir together water, flour and wine in small bowl until smooth. Slowly stir flour mixture into beef mixture, stirring constantly. Cook on High heat setting, stirring occasionally, until thickened (8 to 10 min.).

My opinion:
We didn’t have enough room for the peas or the full amount of beef broth. I also think I might have added a bit too much wine, but overall it was delicious. The next time in order to get it all into the crock pot, I will have to third the recipe in order to get it to fit.

Crockpot Pot Roast

This is the EASIEST pot roast recipe, ever. Also, according to the Missouri Beef Council (I’m on the Beef Running Team!) Bottom Round and Top Round Roasts are on the list of 29 leanest beef cuts.

Crockpot Pot Roast by Aurora Meyer on aurorameyer.com

Crockpot Pot Roast

This is the EASIEST pot roast recipe, ever
Prep Time 10 mins
Cook Time 8 hrs
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 1 Top or Bottom Round Roast for us it depends on what’s on sale about a pound fits into our crock pot. Use what will fit in yours
  • 1 cup Beef broth see directions (you might need a bit more)
  • 1 tablespoon garlic crushed and minced
  • 1 tablespoon steak seasoning
  • 1 tablespoon olive oil

Instructions
 

  • Put the oil in a pan and turn the heat to medium-high. Sprinkle the beef with your choice of steak seasoning and garlic. Sear each side.
    Put the beef in the crockpot and pour beef broth just 2/3 of the way over the beef. (This will depend on the size of your crockpot.)
    Cook on medium for up to eight hours, if you like your beef to fall apart. Cook for six hours if you like it to stay together. (All of these times vary depending on your specific crockpot.)
    We often freeze the beef after searing to make a quick and easy toss in the crockpot meal. We’ve had luck adding the beef to the crockpot still frozen and pouring the beef broth in. When we start frozen, we cook it on high for about six hours and turn it to low when we get back from work. Serve with broth, which you can thicken with cornstarch, arrowroot or cheese.

Notes

My opinion:
This is a great fall/winter meal that is easy to vary depending on your tastes. 
Keyword beef roast, crockpot beef roast, pot roast
Tried this recipe?Let us know how it was!