Slow Cooker Beef Stew

 

Okay, I know beef stew is generally considered a fall or winter comfort food, but we pretty much like to eat anything year-round at our house. 

And when it can be made in the slow cooker, it's even better. I simply love the smell of the vegetables and beef lingering through the house all day as they cook. That's comforting to me anytime!

Slow Cooker Beef Stew

Ingredients:

• 1 1/2 pounds stew meat or boneless round steak, cubed
• 5 medium potatoes, washed and cubed
• 4 medium carrots, washed and sliced
• 1 large stalk celery, sliced
• 1 small onion, cut into small chunks
• 1 can (14.5 ounces) fire roasted crushed tomatoes (I used Muir Glen Organic)
• 2 cups beef broth or water (or a combo of the two)
• 1 tbsp cornstarch
• Salt and pepper to taste
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1/2 cup frozen peas
• 1/2 cup frozen whole kernel corn

Directions:

1. Place first six ingredients into the slow cooker.
2. In a measuring cup or small bowl, mix broth and cornstarch until cornstarch is dissolved.
3. Add broth mixture, salt, pepper, parsley and oregano to slow cooker.
4. Cook on low for 7 to 8 hours.
5. About 20 minutes before the end of the cooking time, add the peas and corn, and check to see if you need to add more salt or pepper.

Yield : 6 - 8 servings

Serve this hearty dish with cornbread or crackers, or eat it all by itself.

Do you only eat some foods at certain times of the year, or do you eat anything anytime?

This post is linked to Tasty Tuesday.