This is a hardy stew that will make a perfect meal for your family on a cold winter night. You could start it in your crockpot in the morning before you leave for the day, and a delicious supper will be waiting for you when you get home!
- The 3rd time I made this, I had no bay leaf or red wine, but it still came out AWESOME.
- I have used Cajun season salt and also Lowry’s when doing the meat-flouring part, and it adds some zest, if you’re into that. Also, if you’re out of fresh garlic, try using tsp. garlic powder to taste.
- You can use peas or other veggies, but I wanted to make a beef stew recipe as close to restaurant quality (and better than Dinty Moore any day) as possible. Be sure to not use frozen veggies. The texture in the crockpot just won’t be right.
- I once used a 40oz chuck arm roast and cut it while partially frozen, which is easier than completely thawed.
- About halfway through, you may notice the potatoes and carrots not cooking as much as you might like. You can lift the lid and turn over the ingredients (only once–opening the pot makes cooking time a lot slower) so that the meat (and the juices the meat creates while cooking) are more on top, and the veggies are more on the bottom. Not only does this help flavorize and tenderize the veggies a bit more, but it also helps to thicken the sauce better.
To Make this Recipe You’Il Need the following ingredients: