Beef Stew - Slow Cook
Try it"This meal was awesome!!! Instead of tomatoes, we added corn and peas (at the end). We also had to add a little flour to thicken it up a little. Leftovers we're great! We will definitely make this again." - Dfabian
Yield: 10 Ready in 8 hours
250 people trying soon
Verified by stevemur
|2 poundsstew beef|
|1 teaspoonSeasoned salt|
|2 teaspoonsKosher salt|
|2 10-oz jarsbrown gravy|
|1 28-oz candiced tomatoes; not drained, diced|
|3 eapotato; peeled 2" pieces|
|2 eaonion; medium cut into 1/8s|
|1 poundbaby carrots|
|2 4-oz packagesmushroom; whole|
|1 cupBeef broth; as needed|
|1 tbsSriracha sauce; to taste|
Beef Stew - Slow Cook Preparation
Sprinkle beef with seasoned salt and cook until brown. Mix gravy and tomatoes in slow cooker and stir in remaining ingredients. Add beef broth to obtain desired consistency. Add kosher salt and pepper to taste. Cover and cook for 8-9 hrs on low or 5 hrs on high. Add sriracha halfway through cooking time and stir in well.
Cook stew 3-4 hours on high. Then pressure can with 10lbs pressure for 25 minutes for pints and 30 minutes for quarts.
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