Crock Pot Beef Stew - Get some training and become a beast in the kitchen Blog at Allrecipes.com - 221706

Get some training and become a beast in the kitchen

Crock Pot Beef Stew 
 
Feb. 7, 2011 4:43 pm 
Updated: Feb. 8, 2011 1:50 pm
Ingredients:

2 lbs beef brisket or similar cut of beef
3 lbs. small red potatoes quartered
one medium onion small diced
8-10 carrots, peeled and rough cut
5 cerely stalks, rough even cuts
small container of fresh rosemary
small amount of fresh thyme
three cups of water
one condensed can of beef soup
tablespoon of worcestershire sauce
package of dried french onion soup
Two bay leaves
Package of egg noodles
small amount of corn starch


Quarter potatoes and place in about three cups of water as not to oxidate.
Dice onion, cut carrots in a rough but uniform cut and place in water with potatoes
Fine cut rosemary and thyme.
Cut brisket into large cubes (beef will reduce in cooking)
Place beef and vegetables into crock pot
Add seasoning, onion soup mix and worcestershire sauce.
Add condensed onion soup and stir
Cover and cook for six hours or until beef cuts with fork and vegetables are still firm, yet a fork goes through them
After cooking add egg noodles
A hot water slurry (corn starch) may be added to tighten up sauce. Place crockpot on high setting to obtain a rolling boil.
Serve in bowl accompanied by hot bread.

This recipie was inspired by my pork crock pot recipie, and I thought why not beef stew? I forgot to buy the beef soup, so I checked my kitchen for beef-like additions. Many recipies are created by necessity. I knew this was good. My 14-year-old daughter went for seconds.



 
Comments
Feb. 8, 2011 1:50 pm
Sounds delicious!
 
 
 
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Chef Scott

Home Town
Ocean City, New Jersey, USA
Living In
Galloway Township, New Jersey, USA

Member Since
Sep. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Nouvelle, Dessert, Quick & Easy

Hobbies
Boating, Walking, Reading Books, Music

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About Me
As a child, our family owned a variety store, pre Wawa, 7-11 or Piggly Wiggly. In high school, I worked at a take-out seafood restaurant. I majored in Communications in college, worked radio and newspaper, but when my career in the newspaper ended, I went back to cooking. I worked as a cook at the Atlantic City International Airport in Pomona, N.J. and most recently worked for the summer at Bills Bar and Burgers at Harrah's in Atlantic City.
My favorite things to cook
Seafood, hamburgers, mac n cheese, Asian rice, pies, cookies and sweet breads.
My favorite family cooking traditions
Hot dogs and eggs, a favorite breakfast item from my dad. Add cheese and/or onions as desired. From my mom, tuna fish, mushroom soup, peas and pasta. I learned to love fish at the age of 5 when my dad caught a perch from a river, cleaned and fried it up over and open flame. Fresh and flaky. Delicious, I will never forget it.
My cooking triumphs
Coconut custard pie, Key Lime pie, Hunter's Stew in cooking school, sweet bread (hand mix only!).
My cooking tragedies
When I was working the fyer at an Atlantic City casino, I had my back to the cooridor of the kitchen. I smelled burnt plastic. A voice in my head said, "Turn around." I had put some boxes of chicken fingers under the heat lamp, telling myself I would get them as soon as I got behind to the fyer. The boxes were burning up. We put them under water. One box was trashed; one saved. I under cooked fries once in my current job.
 
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