Wednesday, October 14, 2015

Beef Stew

Beef stew

Beef stew brings back a lot of childhood memories for me. My family always seemed to have that can of Dinty Moore sitting on the basement stairs for when mom didn't feel like making dinner some night. Making you own is pretty simple, and it tastes way better than what comes out of a can.


2 lbs of stew beef cut into 1 inch cubes
Beef stew supplies2 T of olive oil
¼ C of flour
2 C of leeks
½ C of carrots
3 butter potatoes chopped
1 clove of garlic minced
2 C of low sodium beef stock
2 T of Worcestershire sauce
¼ t of salt
¼ t of black pepper
2 bay leaves


Heat the olive oil in a skillet, over medium heat, and then brown the cubes of stew beef. Put the stew beef in your slow cooker. Add the flour and toss the meat to coat. Put the leeks, carrots, potatoes in the slow cooker and add the beef stock, Worcestershire sauce, salt, and pepper. Stir the stew and then add the bay leaves.

Put your slow cooker on high and cook for 4-6 hours. Before serving, stir the stew to redistribute anything that might have settled, and make sure to remove the bay leaves; they are not good for eating.

Make sure you save any left overs, because they can be turned into my favorite stew dish, biscuit beef stew!


  1. Great recipe. I’ve used it several times. Besides cooking it over an open fire in a cast iron Dutch oven I changed a few things. I add a y’all can of Guinness stout and two cups of heavy cream ad the end when most of the fluid cooks out. Try it. It’s pretty amazing.