The Best Beef Stew

What you need:

    • 2 lb. beef stew meat (half them if they are really big)
    • 2 lb. red potatoes, quartered
    • 4 whole carrots, peeled and sliced
    • 1 bag frozen green beans
    • 1 bag frozen corn
    • 1 bag frozen peas
    • 1 can (28 oz.) crushed tomatoes
    • 1 can (28 oz.) diced tomatoes
    • 4 Tbsp. beef bouillon granules
    • Flour
    • Salt and pepper
    • 3 bay leaves
    • 1 Tsp. dried thyme
    • Water

Directions:

STOVETOP (cook time: 4 to 5 hours):

    1. Season beef with salt and pepper and toss with a little flour. Brown in a large soup pot.
    2. Once browned, add potatoes and carrots to soup pot. Put stove heat on medium-low. Season with salt and pepper and stir.
    3. Add tomatoes and stir. Then add bay leaves and thyme.
    4. Add enough water to cover the ingredients. Stir in beef bouillon and cover.
    5. Simmer on low for 4 hours.
    6. Add frozen veggies. Season with salt and pepper to taste. Cook until veggies are done.

CROCKPOT (cook time: about 8 hours):

    1. Season beef with salt and pepper and toss with a little flour. Brown in a skillet.
    2. Once browned, add beef, potatoes, and carrots to crockpot. Season with salt and pepper and stir.
    3. Add tomatoes and stir. Then add bay leaves and thyme.
    4. Add enough water to cover the ingredients. Stir in beef bouillon and cover.
    5. Cook on LOW for 6 hours.
    6. Add frozen veggies. Season with salt and pepper to taste. Cook for 2 more hours.

Recipe slightly adapted from First Home Love Life