Our weather is starting to change and it's beginning to get a bit chilly. I LOVE my crockpot during the fall/winter seasons. Today we had a church get together where we all met for dinner first and then cleaned our building. Everyone had to bring a pot of soup. I decided to make beef stew and oh man, I am pretty proud of this, it was DELICIOUS! I say was because sadly, none made it home with us.
Crockpot Beef Stew
2 lbs beef stew meat, cut into 1-inch squares
1-2 lbs of carrots (use whatever you have, baby carrots or regular carrots)
3-4 potatoes, cut into chunks
2 onions, cut into wedges
1 1/2 cups drained, diced tomatoes (I used some of my tomatoes I canned!)
2 cups beef broth (I ended up using more but I'll tell you why later)
2 celery stalks, diced
3-4 Tablespoons quick-cooking Tapioca (I love using tapioca as a thickening agent in stews)
1 Tablespoon Worcestershire Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
3-4 bay leaves
Combine all the ingredients and cook on low for 6-8 hours.
*I like a thicker broth in my beef stew so I added one packet of McCormick Beef Stew Seasoning this go round but you don't need it, your stew will still be great without it, even without tons of additional seasoning! Because I added this seasoning mix, I used a little more beef broth so it wouldn't be too thick.