You may also like
Categories:
beef stew meat olive oil garlic celery potatoes onions water Worcestershire sauce ground pepper salt bay leaves basil cornstarch water baby carrots peas
Viewed: 36 - Published at: 8 years agoIngredients
- 1 12 lbs beef stew meat, cubed
- 2 tablespoons olive oil
- 1 tablespoon minced garlic clove
- 4 celery ribs
- 4 russet potatoes
- 2 medium onions
- 2 cups water
- 3 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground pepper
- 12 teaspoon sea salt
- 2 bay leaves
- 1 teaspoon basil
- 2 tablespoons cornstarch
- 4 tablespoons water
- 2 cups baby carrots
- 2 cups peas
Method
- Heat olive oil in a large skillet on med-high heat.
- Add chopped garlic and beef, stirring with wooden spoon until beef is browned on all sides.
- Add beef and garlic to crockpot.
- Peel potatoes, cut into 1.5 inch thick slices, then halve the slices.
- Add on top of beef.
- Peel onions, quarter and add to crockpot.
- Place cleaned celery stalks on top of potatoes/onions.
- Bring water to a boil, pour into measuring cup, add boullion, worcestershire sauce, salt, pepper, bay leaves and basil.
- Mix well, then pour over meat and vegetables.
- Cook on low for 8 hours, or high for 4-6 hours.
- 30 minutes prior to serving, mix the cornstarch and water into a smooth paste, then stir into crockpot to thicken gravy.
- 5 minutes before serving, either microwave carrots and peas or steam until crisp tender.
- In large bowls, place servings of peas and carrots, ladle beef stew over veggies, taking care to remove bay leaves.
