by Dr. Caron B. Goode
Family mealtimes are important times. In fact, families who eat together regularly share healthier and better balanced meals, have children who engage in less risky behaviors and have parents who are more actively involved in the lives of their children. But for today’s busy moms, preparing a meal (and getting everyone to the table at the same time) can take more time and energy than they have available. As a matter of fact, some days, it can be downright impossible. Enter my series of Quick Family Meals.
If you’re looking for easy-to-make one-dish meals, I’ve put together the Quick Family Meals series just for you!
Crock Pot Beef Stew
Ingredients:
3 pounds beef stew meat, cut in 1 1/2 inch cubes
5 carrots, chopped
5 potatoes, peeled and diced
4 onions, quartered
2 stalks celery, chopped
28 ounce can diced tomatoes
1 1/2 cups water
2 cloves garlic
1 bay leaf
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
3/4 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
Directions: Add to all ingredients to crock pot. Cook on low, covered, 10-12 hours. Stir occasionally.
To see other recipes in my Quick Family Meals series, click on the links below:
One Pot “Take the Chill Away” Turkey Chili
Caron Goode’s (EdD) insights are drawn from her fifteen years in private psychotherapy practice and thirty years of experience in the fields of education, personal empowerment, and health and wellness. (www.acpi.biz). Look for Caron at HeartWiseParenting.com too. Reach her at carongoode@mac.com.
Yummy. Very similar to my recipe, but I do add 2 TBSP of quick cooking tapioca, makes the sauce nice and thick.
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I’ve been looking for a beef stew recipe for awhile now. I’m gonna have to make this! But I was wondering if anyone has made this on the stove though because I think I may need a new slow cooker.
If you added the vegetables right from the start aren’t they mushy? Can I add them in later?
So, I have to be honest and say that while yes, the house did smell AMAZING, I was slightly disappointed by the taste. It tastes just like the pot roast I typically make which wouldn’t be so bad but it was much less the work and ingredients! The pot roast I make contains 1 beef chuck shoulder roast, 1 can of cream of mushroom soup, 1 envelope of dry onion soup mix, 4 cups of baby carrots and 4 medium potatoes. Combine the mushroom soup and dry onion mix, then pour over roast. Cool for 4 hours then add potatoes and carrots. Cook another 2 hours.
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Agreed with Anonymous… won’t the vegetables cook right out into nothingness if added from the start?
Love this recipe.Instead of water,I use low sodium beef broth. Gives it much more flavor.
If I did a half recipe, what would the cook time be on low?