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):
- Season beef with salt and pepper and toss with a little flour. Brown in a large soup pot.
- Once browned, add potatoes and carrots to soup pot. Put stove heat on medium-low. Season with salt and pepper and stir.
- Add tomatoes and stir. Then add bay leaves and thyme.
- Add enough water to cover the ingredients. Stir in beef bouillon and cover.
- Simmer on low for 4 hours.
- Add frozen veggies. Season with salt and pepper to taste. Cook until veggies are done.
CROCKPOT (cook time: about 8 hours):
- Season beef with salt and pepper and toss with a little flour. Brown in a skillet.
- Once browned, add beef, potatoes, and carrots to crockpot. Season with salt and pepper and stir.
- Add tomatoes and stir. Then add bay leaves and thyme.
- Add enough water to cover the ingredients. Stir in beef bouillon and cover.
- Cook on LOW for 6 hours.
- Add frozen veggies. Season with salt and pepper to taste. Cook for 2 more hours.
Recipe slightly adapted from First Home Love Life