There’s nothing better than a hearty bowl of beef stew, especially on a cold day. Slow cooked beef stew has a way of sharing the fresh aroma of slow cooked vegetables and stew meat throughout your home that your family will be asking for more!
1TablespoonOrganic better than beef bouillon without soy
2bay leavesremove them when serving
1-2lb(s)of beef stew meat
½teaspoonred pepper seeds
Chop up the russet potatoes, celery, carrots, onion or shallots and garlic cloves. Place all the diced vegetables in the bottom of the slow cooker.
Season the veggies with the ½ teaspoon of black pepper, the 1 teaspoon of thyme and 2 bay leaves.
Add the organic better than boullion and 3-4 cups of water.
Combine the flour, red pepper seeds and other ½ teaspoon of black pepper on a large plate. Dredge the uncooked beef stew meat in the seasoned flour.
Lastly place the drudged uncooked beef on top of the chopped veggies and cooking on low for 7-8 hours or high for 6 hours.
Once the meet is fully cooked, serve yourself up a bowl of the hearty low nickel beef stew and enjoy!
This recipe can take anywhere from 4 to 6 hours, depending on if you cook it on a low or high temperature.When the meat is tender enough to pierce using a fork and the potatoes have soften, you’ll know it’s ready to eat!