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Beef Stew
8 March, 2007 Crockpot Beef and Lamb

This recipe results in a hearty, flavorful beef stew.

  • 10 small new potatoes, halved, unpeeled
  • 12 small whole white onions, peeled, fresh or frozen, thawed
  • 30 baby carrots, 8 ounces
  • 1 red or green bell pepper, seeded, cut into 1-inch pieces
  • 1 1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 cups beef broth
  • 1/2 teaspoon dried leaf oregano
  • 1/4 teaspoon paprika
  • 1 tablespoon fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Add the meat and vegetables to the crockpot, combine the rest of the ingredients (except for the water/cornstarch) and pour it over them. Cook on low for 9-10 hours. Turn the crockpot to high and stir in the cornstarch/water mixture. Continue to cook on high for 15-20 minutes until the stew thickens.

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