Easy Crockpot Beef Stew
Easy Crockpot Beef Stew
2 Tbsp Vegetable Oil
2 Slices Bacon, Diced
2 Lbs Cubed Stewing Beef, Trimmed
¼ Cup All-purpose Flour
1 Tsp Black Pepper
1 Pouch Lipton Onion Recipe Soup
1 Tsp Each: Dried Rosemary, Thyme Leaves & Minced Garlic
3 Tbsp Tomato Paste
3 Cups Water 3 Cups Cubed, Peeled Potatoes
2 Cups Cubed, Peeled Rutabaga Or Squash
1 Cup Each: Baby Carrots & Fresh Or Frozen, Thawed Peas
Heat Half The Oil In A Non-stick Skillet Set Over Medium-high Heat. Add The Bacon & Cook, Stirring Occasionally, For 5 Minutes.
Sprinkle Beef Cubes With Flour & Pepper. Working In Batches, Brown Beef On All Sides Using Remaining Oil If Necessary. Transfer Meat To The Crock Pot. Stir In Any Remaining Flour Mixture, Soup Mix, Rosemary, Thyme, Garlic, Tomato Paste & Water.
Turn Crock Pot To High & Cook For 1 Hour. Stir In Potatoes, Rutabaga & Carrots. Cook On High For 3 – 3½ Hours (or Low For 7 – 8 Hours) Until Vegetables Are Tender & Stew Is Thickened. Ten Minutes Before Serving, Stir In Peas.
For A Rich, Bistro Style Stew, Replace ½ Cup Of The Water With Red Wine.
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