Crock Pot Beef Stew/Soup

Ok, here it is my Crock Pot Beef Stew Recipe. Nice thing about it you can do all of the prep the day before and refrigerate, and start before you leave for work. When you get home 8 to 10 hours later you will be ready to eat.

1 LB Stew Meat.
Large box of beef broth.
1 package of baby carrots
1 package frozen green beans
1 package frozen corn
Several Red Potatoes
2 Onions
2 Bay Leaves
Kosher Salt to taste
Tony’s Creole Seasoning
Wine for deglazing pan
Vegetable Oil

Begin by heating a skillet. Before putting stew meat in the skillet, I coat the meat with Tony’s Creole Seasoning. This add great flavor and helps the meat to brown. I brown the meat on all sides in the skillet. Do not cover, you do not want the meat to steam you want it to brown. When meat is brown put into the crock pot, and return skillet to the heat. At this point you will deglaze the skillet with wine. I pour about ½ a cup of wine into the heated skillet, and then scrape off the brown bits. Warning…I have not had the wine ignite doing this yet, but it can happen so be careful. Once the bits are loose pour the wine and bits into the crock pot.

Next, add to the pot the green beans, corn, carrots, diced onions, and pealed and diced potatoes. I then pour in enough beef broth to cover the vegetables, and add the 2 bay leaves. Do not over fill your crock pot. I try to stay about 1/2 “ below the lid, making sure all of the vegetables are covered with broth.

Now you have a choice….At this point I add a little salt and some more Creole seasoning. Remember you can always add more later, which I do.

Finally, give the whole pot a stir.

At this point you can start cooking on low for 8 to 10 hours or refrigerate to cook later.

If you try this stew/soup let me know what you think.