Amish Slow Cooker Beef Stew
Amish Beef Stew is the perfect comfort food for a cold or rainy day. You can fix it in the morning and have an amazing dinner waiting for you in the evening. Serve with homemade biscuits and you've got a perfect meal everyone will love.
- 1 lb. beef stew meat chunks
- 4 - 5 large carrots cut into bite size chunks
- 5-6 potatoes, depending on size cut into bite size chunks
- 2 celery stalks cut into bite size chunks
- 1/2 onion cut into bite size chunks
- 2 c. frozen green beans Can also use canned beans
- 1 can petite diced tomatoes
- 1 jalapeno pepper diced, optional
- 3 garlic cloves minced
- 3 c. beef broth
- 1 tsp. season all
- 1 tsp. thyme leaves
- 3/4 tsp. Tony's creole seasoning
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 2 bay leaves
- 1/3 c. all purpose flour
- 1-2 tbsp. vegetable oil
Place flour in a zip lock bag, add meat chunks and shake to coat. Or you can just toss in a bowl.
Heat oil in large skillet over medium high heat, add meat chunks and fry till browned on all sides. Add broth, scraping pan to get all the bits.
Peel potatoes and carrots.
Chunk all the vegetables into bite size pieces.
Place your vegetables and meat/broth mixture into your crock pot. It doesn't really matter what order.
Add seasonings, and water to almost cover your ingredients.
Turn crock pot on low setting and let it cook for about 6 - 7 hours. Do not open lid more than about one time to give it a stir.
Remove the bay leaves when ready to serve.
You can adjust seasonings and vegetables to suit your taste. Add or subtract any vegetables you desire, some people like cabbage in theirs. I love Tony's seasoning. It's a little spicy, so if you don't like any spice, just replace it with salt. I always taste test mine before serving and add more salt as needed.
The cooking time can vary a bit too. If you need to leave the house for the day, just set it to low and leave it. It will be fine on low for 7 - 8 hrs. Or if you need it done in only 4 hrs., cook it on the high setting.
Sometimes I mix my stew the night before and refrigerate it overnight. This way it's ready to start cooking the next morning. Although you will need to allow a bit longer cooking time if all your ingredients and crock are cold.
Just remember that the more often you open the lid, the longer it will take to cook.
And you can make this stew with venison instead of beef.
Serving: 1servingSodium: 583mgCalcium: 84mgVitamin C: 38mgVitamin A: 9795IUSugar: 7gFiber: 7gPotassium: 1077mgCholesterol: 28mgCalories: 249kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 5gProtein: 16gCarbohydrates: 38gIron: 4mg