When your husband tells you that your stew is better than his favorite (which happens to be Dinty Moore), you know you have hit upon a recipe that will become a staple in your household!
I got the recipe from my girl who NEVER lets me down–The Hillbilly Housewife. I can always count on her for a delicious meal on a frugal budget! (If you go to her site, be sure and check out her E-Books. They are awesome).
The recipe did call for a chopped onion and chopped celery, but my hubby does not like either one of those so what I did was leave both whole and just add them to the pot while it was cooking. I did change a couple of things about the recipe because I did not have them on hand and it still turned out delicious anyway!
Here is the recipe I used. Hope you enjoy!
- 2 pounds boneless beef chuck or stew meat cut in 1″ cubes
- 1/4 cup flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups beef broth
- 1 garlic clove, minced
- 1 teaspoon paprika
- 4 carrots sliced
- 3 potatoes diced
- 1 onion left whole
- 1 celery stalk, left whole
Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW (200 degrees) for 10 to 12 hours, or HIGH (300 degrees) for 4 to 6 hours. Stir stew thoroughly before serving.
I served this with a rosemary foccacia bread which I will be sharing the recipe on Tuesday, so be sure and come back and see how to make this yummy bread!
This post is linked to Cookbook Sunday, One Food Club, Sunday Scoop, Potluck Sunday, Culinary Evolution, Motivate Me Monday, This Week’s Cravings, Tuesday Night Supper Club, Tempt My Tummy Tuesday, Tasty Tuesday, Anti Procrastination Tuesday, Tuesdays at the Table, Hearth and Soul Blog Hop, Slightly Indulgent Tuesdays,
Tuesday Tasty Tidbits