I realized something today. If I put together all the ingredients for a slow cooker recipe the night before, stick that in the fridge, and take it out in the morning when I wake up….. I would have lunch ready AND dinner ready for me when I come home. I’ve been stuck in this lunch rut lately, and have been trying to find new things to eat. This will definitely help me out I believe.
Anyways… the beef stew was really good. I read the reviews on Taste of Home website before I made this and quite a few people said that this stew was really bland and missing something. They have those beef stew mix packets that you can buy at the grocery store to help flavor and thicken the stew. I looked for a beef stew flavoring recipe on line and had most of the spices to make it. Also, the recipe calls for 3 tablespoons of oil, which I didn’t even use. Don’t need to even brown the meat in my opinion, since the meet cooks in the pan.
Ingredients from Taste of Home
Servings 8 (1 cup)
272 calories | 11 g fat | 23 g carbohydrates | 4 g fiber | 19 g protein
Points Plus: 7
1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch slices
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce
Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.