Crock-pot Beef Stew

Now that October has drawn to a close, and the holidays are fast approaching a craving for home cooked meals sets in. What is awesome about Crock-pot recipes is that they are simple, low maintenance, and leave your house smelling wonderful and inviting. With the drop in temperature, I have been craving beef stew. This recipe is super simple and will satisfy the appetites of those big and small.


What you need:

1 package of stew beef

flour

salt and pepper

olive oil

small potatoes

celery

carrots

onion

garlic

1 can of beef broth

1 small can of tomato sauce

fresh herbs (rosemary, bay leaf, thyme)

red wine


Directions:

  1. In a large Ziploc bag toss the beef in S&P and flour, until the cubes are coated well.
  2. In a large skillet, heat up some olive oil and add the beef. Cook until the meat is browned.
  3. Chop the vegetables.
  4. In a Crock-pot mix all of the ingredients together.
  5. Cook for 8-10 hours on low.
  6. Serve over egg noodles, and garnish with a dollop of sour cream (or plain Greek yogurt).

 

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