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BEEF STEW IN THE CROCK POT

by A to Z for Moms Like Me

We had some beef stew meat that was really tough and so it needed to be cooked low and slow for about 24 hours to make it edible. That made it a good time to make beef stew!

You can use good stew meat that doesn’t need to be cooked as long, but the longer it cooks the more tender the meat gets. The day ended up being a rainy/stormy day so it turned out to be a perfect day for a beef stew dinner.

One of the great things about beef stew is you can use up your vegetables before they go bad. Or in my case- use some Thrive Life freeze dried vegetables for the ingredients you don’t have fresh.

Beef Stew

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Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2-4# Beef Stew Meat- cut into chunks
  • 2 cans of stewed or diced tomatoes
  • 4 c. water
  • 1/4 c. Thrive Life Espagnole Sauce Powder
  • 5 stalks of celery cut into large chunks
  • 1 bag of mini carrots
  • 1 large onion cut into large chunks
  • 1 c. Thrive Life diced potatoes
  • 2 T. minced garlic

Instructions

In the crock pot put your raw stew meat, and diced or stewed tomatoes.  Cook on low over night. (or you can just add all ingredients at once and cook for 4 hours on high)

The next morning at your leisure add the rest of the ingredients.  Stir occasionally.

The stew will be ready for lunch or dinner.

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