Slow Cooker Beef Stew

 

Slow Cooker Beef Stew
This stew was a big hit today, my eaters asked for second servings. The secret of the success was the cooking method: the slow cooker. The meat was so tender that it would melt in your mouth and the combination of meat, vegetables and spice flavors was out of this world. Not to mention that I got it started in the morning and forgot about it, going out shopping. When we returned, the kitchen was smelling like my personal chef was there waiting with lunch. Great for busy weekends!
Prepared and Photographed by:
Recipe Source: Signature recipe
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tablespoon of olive oil
  • 1½ beef roast, cut in cubes
  • salt and pepper to taste
  • 1 teaspoon of dried basil
  • 2 medium sized potatoes, peeled and cut in cubes
  • 1 medium onion, largely chopped
  • 1 medium sized yam, peeled and cut in cubes
  • 2 medium sized carrots, sliced
  • 1 green pepper, largely chopped
  • 1 jalapeño pepper, finely chopped
  • 2 cloves of garlic, minced
  • 1 can of diced tomatoes
  • 2 bay leafs
  • parsley, finely chopped
Instructions
  1. In a large sauce pan, on medium heat, swirl the olive oil, allow 1-2 minutes to heat up
  2. Add the meat and brown the cubes in the pan for about 5 minutes
  3. Add the salt, pepper, basil, remove from heat
  4. Place the meat in the slow cooker, add the rest of the ingredients (except the parsley), in the order above. If you like your stew soupy, you may add ¼ cup of water.
  5. Mix the ingredients and turn the slow cooker on, I set it on high and cooked for 5 hours
  6. Remove the bay leafs, sprinkle with parsley serve warm. Delicious!

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