Slow Cooker Beef Stew

Bubbling Away...

Definitely the weekend to take my West Bend Slow Cooker down from the shelf in my cabinet!  Yesterday, the snow was falling lightly.  It was cold outside and there were many inside chores to do.  A hot, hearty, colorful, packed with veggies type of meal was planned for dinner.  On a cold winter evening a bowl Beef Stew hits the spot.  This is a very easy tasty meal.  Any extra cooked veggies in my fridge are usually added to the pot before the tomato sauce.  :)

Ready for the Lid!

Slow Cooker Beef Stew

Ingredients and Method:

1. Spray Slow Cooker's pot with PAM.
2. Rinse 1 lb. Baby Carrots in cold water.  Place on bottom of pot.
3. Rinse about 1 lb. Beef Stewing Meat in cold water.  Cut in chunks and place on Carrots.
4. Layer (1) 16 oz. pkg. defrosted Mixed Veggies on top.
5. Sprinkle on 1/2 teaspoon Oregano and Basil.
6. Add 1/4 teaspoon Garlic Powder (optional).
7. Add desired amount of chopped Onions and Parsley. (I use dehydrated.)
8. Wash (1) Potato and cut into chunks.  Add.
9. Place (1) 14 oz. can diced Tomatoes on top.
10. Top with 28 oz. Tomato Sauce.
11. Set Temperature on High for 3 Hours.  Reduce to Medium for 1 Hour. With my West Bend Slow Cooker I set to #5 and then reduce to #3 and 1/2.

This is a delicious dinner on a cold New England night!  A large added plus is that the extra Beef Stew is in our fridge.  On today's busy afternoon/evening filled with NFL Football, dinner will be reheated.  The extra Beef Stew tastes wonderful after it has "seasoned" in the fridge.  Yes, we do have extra rolls for dunking!  Forget the pizza!  We're ready for Football!

Enjoy!
Yummy!
Go Pats!!!