Old Fashioned Beef Stew Crock Pot Recipe

Onetime Fashioned Beefiness Stew

My family loves to bask this thick and hearty bowl of stomach warmin' love. The original recipe comes from the 1970 "Hard Times Cook Volume" beef and vegetable soup simply has been officially "Mama'fyed" so much that it has get an entirely different dish. I promise your family enjoys this as much equally mine does. It is wonderful served with some warm and crusty staff of life or biscuits or even a pan of warm cornbread. See the options at the bottom of the recipe too for MORE VEGGIES that are great additions. Every bit always, feel free to make this recipe fit your family and their likes and dislikes. It e'er makes my day when someone tells me that their family/kids will now eat a new nutrient that they would previously not touch after trying one of my recipes. If I can assistance your family consume healthier I am a happy Mama!

READY IN: 3hrs 30mins

SERVES: 12

• 3

  lbs lean stewing beef, cubed

• 2

  cups celery , diced including leaves

• 6

  cups beefiness stock (equivalent amount water and bouillon may be used)

• two

  lbs potatoes , diced, peeled if desired

NUTRITION INFO

Serving Size: ane (418) g

Servings Per Recipe: 12

AMT. PER SERVING % DAILY VALUE

Calories: 315

Calories from Fatty 122 chiliad 39 %

Full Fat thirteen.half-dozen g 20 %

Saturated Fat v.3 grand 26 %

Cholesterol 65.eight mg 21 %

Sodium 624.5 mg 26 %

Total Carbohydrate 20.5 1000 half dozen %

Dietary Fiber 3.4 g 13 %

Sugars 4.3 1000 17 %

Protein 27.3 grand 54 %

DIRECTIONS

• Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
• Add onion and celery and continue to chocolate-brown for a few minutes, stirring frequently.
• Add garlic and cook for 1 more minute stirring constantly.
• Add together parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned $.25 from the bottom.
• Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
• Add together potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
• Taste and flavour with salt and pepper if needed. A pinch of sugar will be a surprising bear on that will mellow whatsoever acidity from the tomatoes and really bring out all the flavors well. Just a pinch--any more will make it sweet and strange. For the first time endeavor adding just a few granules in in a bowl of the stew and meet if y'all similar it.
• THICKER STEW: Add a slurry of cornstarch and common cold water to hot stew and cook to desired consistency.
• More VEGGIES: Try calculation some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you lot like when you add the carrots and potatoes.
• Notation: Do not let anyone eat the bay leaves! They can be removed before serving!

RECIPE MADE WITH LOVE BY

"My family loves to savor this thick and hearty bowl of tummy warmin' dear. The original recipe comes from the 1970 "Hard Times Cook Book" beef and vegetable soup but has been officially "Mama'fyed" so much that information technology has become an entirely different dish. I hope your family enjoys this as much as mine does. It is wonderful served with some warm and crusty breadstuff or biscuits or fifty-fifty a pan of warm cornbread. Come across the options at the bottom of the recipe as well for MORE VEGGIES that are smashing additions. As always, feel free to brand this recipe fit your family and their likes and dislikes. It ever makes my twenty-four hour period when someone tells me that their family/kids will now eat a new nutrient that they would previously not touch later trying one of my recipes. If I can help your family eat healthier I am a happy Mama!"

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