Slow Cooker Old-Fashioned Beef Stew

By Boz318

Ingredients

• 1 In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
• 2 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
• 3 Cover; cook on Low heat setting 9 to 10 hours.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.

Cover; cook on Low heat setting 9 to 10 hours.

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Because tapioca is one of the few thickeners that does not break down during long, slow cooking, it can be added at the beginning of the cooking time. Thickeners such as flour and cornstarch are best added at the end of the cooking time.

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I layered carrots, potatoes, stew meat, onion and celery into the crockpot. I didnt use the vegetable juice. I mixed 2 cups beef broth with 1 cup tomato juice and 2 TBS tapioca. Poured it over the mixture in the crockpot and didnt stir. I put the lid on and cooked it low and slow for 4-6 hours. Stirred to combine and served.

It was ok, I did cook it for 9 hours. The 'broth' tastes like the vegatable juice. I thought the beef flavoring would cover up the vegatable taste from the juice and that the tapioca would thicken it tremendously (I even added more). Much to my dismay, it came out soupy. Not the flavor I was expecting for a beef stew.

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