Saturday, January 19, 2013

The Way to a Man's Heart- Taryn Raye's Beef Stew & Rolls

This recipe is an all day Crockpot recipe, so prep early. Around here we love beef stew, but the idea of it out of a can these days just doesn't sound appetizing, so I decided to give it a try myself and see what I could come up with. Having fresh beef and vegetables makes ALL the difference. My husband won't buy the kind in a can anymore and the kids love it, too.

1-2 lbs Stew Beef or Round Steak
3 Packages of Brown Gravy Mix (I believe the brand I use is Pioneer)
3-4 Carrots, peeled and cut in rounds
3- 4 Celery Stalks, sliced
Med to Large Onion, sliced
Potatoes, peeled, rinsed and cut in bite-sized cubes
Beef Bouillon (preferably powder or granules to cubes- no waiting to dissolve it in water)
Salt & Pepper (to taste)
Tablespoon of Butter


1. Combine all vegetables into a Dutch oven with water, salt, pepper & tablespoon of butter
2. Bring to boil for approximately 5 minutes
3. While veggies are taking a hot bath, cut stew beef or round steak into bite sized pieces.
4. Toss beef with a teaspoon or two of beef bouillon powder or granules in a bowl
5. Save back hot water in Dutch oven, scoop out partially cooked veggies with a wide slotted spoon
6. Alternately layer meat and veggies in a crock pot or slow cooker
7. Mix 3 packets gravy with enough of the hot water from veggies to fill crock pot and cover meat and vegetables
8. Cook 8-9 hours on low, stirring occasionally, if possible
9. Serve with yeast rolls

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