Create a pot full of hearty beef stew with minimal effort. This recipe is very easily adaptable for larger families.
I generally add this stew into the menu on days when I know I’ll be busy with other things, working late, running the kids to and from sports events or tournaments, etc. It’s perfect for lousy cuts of beef that are tough & sinewy.
2 lbs of Beef, cut into chunks (about 1″)
1 pound Carrots, washed, peeled and sliced
4-5 medium/lg potatoes, washed
3 stalks of celery, washed
1 Lg onion, cut into chunks
8 C. Beef Stock (or 6 tsp beef Bouillon & 8 c. water)
6 Tbs Beef Stew Seasoning Mix
2 c. water
This can be prepared the night before, (which is usually what I do!). Wash the vegetables well. Cut the potatoes into medium size chunks, I don’t peel them first, but be sure to remove any “eyes” from them.
Mix the seasoning mix and 6 cups of the beef stock, stirring well. Dump the chunks of meat into the crockpot, pour the seasoned broth over them. Add the onion chunks. Cover and cook on high for 3 hours. At the end of 3 hours, add the vegetables and remaining 2 c. of broth to cover. If you need to, add up to 2 c. more water.
Cover and cook an additional 4 hours.
Serve with yeast rolls or biscuits.