I don’t know about you, but as soon as the first hints of fall arrives I want to get my crockpot out and start making a warm, hearty stew. With the fall harvest, there are so many great options to use. My recipe for stew is pretty basic and is more stepping stone, if anything. I start with the basics of stewing beef, beef broth and an onion soup mix and go from there. It’s kind of like a kitchen sink version, where I basically add whatever I have available to me at the time. Aside from the ingredients listed below, I have also used corn, butternut squash, zucchini and even canned tomatoes before. It really depends on what you like and have available. I find it’s hard to go wrong with stew.
After a long, cold day, it’s nice to come home to something warm and ready to go for dinner. All you need to do is serve the stew with a nice, crusty bread and you’ve got a meal that everyone in your family can enjoy. This recipes freezes well and makes for a perfect warm me up lunch for the family on a cold winter day.
Hearty Harvest Stew
A hearty, warm, filling stew that can easily tailored to your suit any taste buds
- 1 lb stewing beef
- 1 carton beef broth
- 1 packet onion soup mix
- 3 large potatoes, chopped
- 4 stalks celery, chopped
- 2 whole onions, chopped
- 3 whole carrots, chopped
- 2 whole sweet potatoes, chopped
- 5 tablespoons flour, divided
- Cut stewing beef, if necessary, into smaller, bite size pieces. Coat in flour and cook in frying pan until brown. Does not need to be fully cooked, just browned.
- Chop up all your veggies and put them into your crockpot.
- Once beef has browned, add to crockpot with broth and onion soup mix. Add enough water to almost cover the contents.
- Cook on low for 4-6 hours. If you wish the stew to have a thicker, more gravy like consistency, mix 2-3 tablespoons of flour with water to make a paste. Stir in to stew approximately 20 minutes prior to serving to thicken.
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