A hearty crockpot beef stew chock full of beef, potatoes, carrots and tomatoes. Just set it and forget it! An easy and delicious dinner for the family.
A few months ago, Steve McQueen, no not the old actor, actually a new twitter friend, wrote to tell me of a delicious stew recipe that he likes to make for his family. He told me to go ahead and try it, and if I liked it, I could share it with all our followers. He called it No Peek Stew. Of course, I had to ask him why he called it that and he told me it was because you were suppose to put it in a pot on the stove and forget it. And NO PEEKING until it was done!
Well, I finally got around to making it this past Sunday and it was a huge hit. I did wind up using my crockpot to cook it in so I guess you could say I cheated a little because my crockpot has a glass lid. But, scout’s honor Steve, I didn’t peek!
OK, now I did! And it smells wonderful! Can’t wait to dive in.
It came out so delicious, with a rich gravy of beef stock and chock full of beef, potatoes, tomatoes and carrots. A hearty one pot dinner that is sure to please the whole family.
Thanks Steve! And check out his twitter feed to hear about his travel adventures, golf games or discuss the latest sports.
- 2.5 lbs stew beef
- 4 carrots, chopped
- 3 stalks celery, chopped
- 1/2 medium onion, chopped
- 4 potatoes, peeled & cut in eighths
- 1 28- oz can diced tomatoes, with liquid
- 1 cup peas
- 14.5 oz can beef broth
- 3 Tablespoons flour or cornstarch (for gluten free) or tapioca
- 1 Tablespoon sugar (I used palm sugar)
- 1-1/2 to 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 1-1/2 teaspoons paprika
- Place all ingredients in a crockpot, cover and cook for 6 hours on high or 10-12 hours on low. If cooking in the oven, place in large Dutch oven, cover and cook at 250 degrees for 5-6 hours.
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