All of the fresh veggies give this easy beef stew so much flavor. Letting this simmer in the Crock Pot for a long time lets the flavors mingle. Cooking the potatoes with ranch seasoning and roasting them, keeps them from getting mushy. Serve with crusty bread or cornbread for a comforting meal.
How to make Crock Pot Beef Stew
Ingredients:
- 1 1/2 pounds beef stew meat, cubed
- 1/3 tsp Lawry’s seasoning salt
- Dash garlic salt
- 1 can diced stewed tomatoes; with juice (14.5 oz)
- 4 stalk celery, cubed
- 1 bag carrots, cubed (around 6)
- 2 large onions, cubed
- 1 medium green bell pepper, cubed
- 3 clove garlic
- 1/2 cup beef stock
- 1 package brown gravy mix
- 1/2 cup water (to mix with gravy packet)
- 4-6 medium potatoes, cubed
- 1 pkg dry ranch seasoning mix
Directions:
- Take a non-stick skillet, add stew meat, garlic salt, and Lawry’s seasoning salt. Brown meat (about five minutes).
- While the meat is browning, add to the Crock Pot: cloves of garlic, stewed tomatoes with juice, celery, carrots, green bell pepper, onions, beef or chicken stock, and brown gravy (Make sure to whisk the brown gravy with a bit of water to eliminate lumps).
- Top with browned beef.
- Put the lid on the slow cooker. Place temperature on low and cook for 8-10 hours. Your time will depend on how your cooker heats. Any slow cooker is unique so the timing can vary.
- Now, take your cubed potatoes (washed, of course) and place them in a very large bowl. Sprinkle your dry ranch packet over the potatoes. Take a large spoon and stir until every potato is coated well.
- Place coated potatoes in a Ziploc bag and place in the refrigerator overnight.
- Now it’s morning and you will pre-heat oven to 350. Bake your ranch-covered potatoes until tender (20-30 minutes). Ovens vary so you might want to watch after about 20 minutes to make sure you don’t burn them. Once done, add them to your stew and ENJOY!
