Slow cooker beef stew for cold nights
With the drop in temperatures comes a desire for warm things, such as coffee, hot cocoa, soups and stews. Whether you are preparing a dish for a Thanksgiving potluck or planning a warm meal after a long day, this delicious slow-cooker beef stew can be set to cook before you leave home and will be ready when you arrive.
This recipe is very adaptable. You may choose to omit or add additional ingredients.
Slow-Cooker Beef Stew
Makes three servings
You will need:
- Crock pot or slow cooker
- 1 pound beef chunks
- ½ onion, chopped
- 1 cup carrots, chopped
- 1 cup thinly sliced celery
- ½ cup potato, chunked
- 3 large tomatoes, diced
- ¼ cup water
- 6 ounces canned tomato paste
- 2 bell peppers, chopped
- ½ cup mushrooms, sliced or quartered
- ½ zucchini or squash, thinly sliced
- 1 tablespoon salt
- 1 tablespoon pepper
Combine all ingredients in a large slow cooker.
Cook on high heat for four to five hours.
Enjoy a warm bowl of beef stew.