Tuesday, April 3, 2012

Slow Cooker Stew w/Homemade Beef Stew Seasoning Mix

This is my all-time favorite stew recipe. It's in the little recipe booklet that came with my slow-cooker and I've been making it for years, and years, and years, and years...so I KNOW it's good!! I had to make it one last time before it gets too hot out.

1-1/2 lbs lean beef stew meat
1 medium onion, chopped (I use dried onion flakes)
4 carrots, peeled and cut into bite-size pieces (or whole baby carrots)
2 ribs celery, cut into bite-size pieces (I never use)
4 medium potatoes, peeled (or not) and cut into bite-size pieces
1 28oz can whole tomatoes, undrained (I use 1 14.5oz can diced tomatoes so it's not quite as soupy)
1 10-1/2oz can beef broth (or a couple of Tbs of granules and a cup of water)
1 Tbs Worcestershire sauce
2 Tbs parsley flakes
1 bay leaf
1 tsp salt
1/4 tsp pepper
2 Tbs quick cooking tapioca (for thickening)
1 pkg dry stew seasoning (optional) or homemade (see recipe below)
1 cup fresh or frozen corn (optional)
1 cup fresh or frozen peas (optional)
1 cup canned green beans (optional)

Brown beef cubes in skillet on range unit over medium heat. Drain fat and transfer to slow cooker. Add remaining ingredients except corn, peas and green beans (if using), stirring to blend. Cover and slow cook on LOW for 8 hours or on HIGH for 4-5 hours. During the last 1/2 hour, add corn, peas, and green beans if using. Makes 6 servings.

2 cups all-purpose flour
4 teaspoons oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seed
4 1/4 tablespoons onion powder
2 teaspoons rosemary

Mix all ingredients well in a bowl. Pour into a jar with a tight-fitting lid. To use, add 2 to 3 tablespoons per 2 pounds of meat.

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