Now that fall is in full swing, I’m all for yummy comfort food. Especially the kind of comfort food you can throw in the crockpot, and relax the rest of the afternoon. Yesterday, we went up to see my grandmother at her nursing home in the morning. On our way home we decided we were going to stay home for the game and started brainstorming what we wanted to make. Danny’s grandmother makes the best beef stew so I thought I’d give it a shot. I knew it wouldn’t come close to how good she makes it, because lets be serious, grandmothers just know how to add their special touch, but I gave it my best shot. Penny was hoping some would magically fall in her food bowl.
Crockpot Beef Stew
What You’ll Need:
- 1 1/2 lb stew beef or filet, chopped into 1/2 inch pieces
- 1 medium yellow onion, diced
- 3-4 carrots, diced
- 3 stalks of celery, diced
- 2 cups fresh green beans, cut into 1 inch pieces
- 3-4 medium/large russet potatoes, diced
- 1 cup fresh or frozen corn
- 5 cups water
- 1 tbsp beef flavor “Better than Bouillon”
- 1 tbsp Montreal Steak Seasoning
- 1 tbsp tomato paste
- 2 tbsp flour
Since this all goes right in the crockpot, the instructions are basically fool proof. I begin by prepping everything; I’d rather just chop everything up at once.
Note: I had 2 filet steaks in the freezer, so I defrosted those and threw that in with the already prepped “stew beef” that you can buy in the meat section. Additionally, I used fresh corn from the produce stand up the street instead of frozen. But the frozen kind works the same.
Put the beef in the bottom of your crockpot and sprinkle the Montreal Steak Seasoning over the meat. This is something different I do from the grandmother version because this seasoning seriously gives it that flavor it needs. Plus you can control the salt a little more because it already has salt in the mix. Put all of your veggies (except the potatoes) & the tomato paste in next. Heat up 2 cups of water in the microwave and dissolve the beef bouillon, then pour over beef. Pour the remaining water over the beef & veggies. Cook on low for 8 hours.
I spent the afternoon watching football, doing the house chore stufffff and cudding with this cutie:
You’d think I only had one dog but she’s the only one that will put up with my pictures for the blog.
The Ravens lost but the Orioles won, so we are happy Baltimore natives today! Bring on postseason!
I also whipped up a batch of Healthy Pumpkin Muffins for breakfasts this week. I found the recipe on Pinterest and you can find the recipe HERE. The batter is made in the blender which makes them super easy and quick to make.