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Author Notes: This is a very hearty and flavorful stew. Thick and yummy, just what is needed on a fall or winter night!
(This can also be cooked on the stove top. Just adjust cooking time.)
- 8-10 Red Potatoes, skin on, quartered
- 6 Carrots, peeled and sliced into think chunks
- 2 Stalks Celery, cut into chunks
- 3 Bay Leaves
- 3 pounds Stew Meat, cubed (I use Bison but chuck is ok)
- 1/2 cup Flour
- 1 dash Salt
- 1 dash Garlic Powder
- 2-3 tablespoons Olive Oil
- 1 Medium Onion, diced
- 4 Large Garlic Cloves, minced
- 8 ounces Baby Portabella Mushrooms, halved
- 16 ounces Tomato Sauce
- 10 3/4 ounces Beef Broth
- 1 (13g) Lipton Beef Onion Soup Mix (or just Onion soup mix is fine)
- 1 teaspoon Dried Thyme
- Black Pepper to taste
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Creole Seasoning
- 1 teaspoon Italian Herb Seasoning (Mrs Dash)
- 12 ounces Guinness Beer
- 1 cup Frozen Peas
- Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.
- Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Saute beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.
- Add onion and garlic to the same pan and saute over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. (That's Flavor!).
- Add meat and onions to crock pot, top with mushrooms.
- Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer
- Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.
- Serve with crusty French bread!