If you’re anything like me, you’ve noticed that autumn has essentially come and gone. Snow is already falling around the country! Honestly, I’m not a big fan of the snow, but I am a big fan of my winter Beef Stew recipe that I make whenever it starts getting this cold outside.
I like to put all the ingredients in a Ziploc bag, freeze it, and then throw it in the crock pot before I head out for work in the morning. By the time I get home, my house smells so amazing. At least there’s something to look forward to during these cold months!
2-3 pounds of stew meat
1 – 16 oz frozen green beans
2-3 whole carrots, peeled and sliced
3 russet potatoes peeled and diced
1/2 onion, chopped
2 bay leaves
salt and pepper to taste
1 14 oz can of crushed tomatoes
2 cups water
1/4 cup Worchershire Sauce
In a 6 quart crock pot, place the stew meat and the potatoes on the bottom.
Place the green beans, onions, and carrots on top.
Pour the crushed tomatoes, Worcestershire sauce and the water on top. Season with salt and pepper and add plenty of salt and pepper.
Cover and cook on low for 8 hours, or high for 4 hours.
Allow it to sit for a few minutes before serving.
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Quick Tip: You can sprinkle shredded cheddar cheese over the hot soup bowls for an extra treat.
Recipe and image courtesy of: Eating on a Dime