I love my Crock-Pot. At my house, fall is the season of eating. The cabin is closed, the garden is done and I put all that energy back into cooking meals in the kitchen. In the first week of October, I cooked four meals in either my Crock-Pot or my Instant Pot.
In celebration of “Crocktober,” I am going to share my top 5 Recipe links for the crockpot as well as an original recipe for Stephanie’s Slow Cooker Beef Stew.
Top 5 Recipe Links for “Crocktober”
Stephanie’s Slow Cooker Beef Stew
- 2 pounds stew meat, cut into 1-inch cubes
- 1 tablespoon Kosher salt
- 1 teaspoon ground black pepper
- 1 1/2 pound baby red potatoes, cut in half
- 1 lb bag baby carrots
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups broth (beef, chicken or vegetable broth all work)
- 1 can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 boxes of sliced mushrooms
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
You can use a packet of Italian dressing dried seasoning in place of the spices and salt here as well as a packet of Beef Gravy seasoning in place of the flour in step 5.
- Place beef, potatoes, carrots, onion, mushrooms, and garlic into a 6-qt slow cooker.
- In a separate bowl whisk together broth, tomato paste, Worcestershire, thyme, rosemary, paprika, and bay leaves until well combined; season with salt and pepper, to taste. (if using flavoring packets add them both to the liquid and mix)
- Pour over the beef and vegetable mixture.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened. (if using flavoring packets skip this step)
- Serve immediately, garnished with parsley, if desired.