This is beyond being an M Family Favorite, this is an M Family winter staple! We all start craving the comfort of a beef stew the minute the weather has us grabbing for our winter coats. I have made this during the week because the prep is quick and easy but my favorite day to make this is Sunday morning. Right after we finish breakfast, I get started on this stew and know that by the end of the day we will have something magical.
I have posted this in the past but I promised I would be reposting my recipes with a photography makeover. Now you can actually see every step I took to make this soup right down to the mouth watering taste testing spoonful.
Slow Cooker Beef Stew:
1.5 pound beef stew meat
1/4 cup of all purpose flour
1/2 tablespoon of seasoning salt
1 teaspoon garlic powder
1 teaspoon cracked ground pepper
2 tablespoons olive oil
1 large onion diced
2 bay leaves
1/4 cup Worcestershire sauce
32 oz Beef Broth
4-5 medium red skinned potatoes, washed and diced (and peeled if you have babies chowing down on this)
3-4 large carrots- peeled and sliced
1. Place stew meat along with the flour, seasoning salt, garlic powder and pepper in a zip lock bag and shake shake shake!
2. Heat the olive oil in a skillet and add the floured stew meat to the pan. Heat until the meat is brown on all sides. Using tongs (or something similar…your fingers if they are clean…or a fork) place the meat in the bottom of your slow cooker.
3. Saute the diced onion in the same skillet where you cooked your meat. Don’t you dare clean that pot before hand, all that browned beefy goodness will add extra flavor to your onions! Saute for 2-3 minutes and transfer to the slow cooker.
4. Mix the beef broth and Worcester sauce into the saute pan to gather up and brown bits that your onions and beef may have left behind.
5. Add the diced potatoes, carrots and bay leaves to your slow cooker and poor the broth mixture over everything.
6. Cook low for 8-9 hours or high for 6 hours
Serve this baby up with some yummy warm cornbread and you are in business. I don’t have a cornbread recipe because I stand by the simple fact that the 80 cent box of jiffy makes the absolute best corn bread in all the land. Trust Me.
*Recipe Alternative: Use pearled onions instead of a diced white onion. Skip step 3 completely and instead add 2-3 oz of frozen pearled onions to your stew 4 hours into the cook time.
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