I have a large crock pot and it was full to heaping. I tend not to measure too much when it comes to the meat and veg part. I know I had more of all the meat and veg than the recipe calls for.
It was yummy. Whenever you can afford to, and it's available, use organic ingredients. Next time I make it, I think after I brown the meat, I'll make a quick gravy from butter, flour (pan drippings), and organic beef stock. Jarred gravy has so much weird stuff in it.
Family Favorite Beef Stew (Crock Pot)
1 1/2 lb stew meat (or more)
5 T flour (enough to coat however much meat you have)
1 T oil (or however much you need to brown however much meat you have)
1 1/2 c frozen pearl onions (I just ought a bag and used them)
1 12 oz jar beef gravey (I bought a large jar)
1 14.5 oz can of diced tomatoes (do not drain)
1 tsp salt
1/2 tsp pepper
1 lb quartered small red potatoes (I'm sure I used more...and cut them smaller)
4-5 large carrots cut into bite sized chunks
3-4 celery stalks cut into bite sized chunks
you could also add other root veggies of your liking
1/4 cup water (I never used any water...the veg and meat make plenty)
- Coat the beef in flour and brown in oil in a hot skillet. Add salt and pepper.
- Layer in the crock pot: Potatoes, onions, carrots, celery (any other veg)
- Add browned beef and sprinkle on any remaining flour
- Top with diced tomatoes, top with gravey (and water if you use it)
- Keep the lid on and maybe only stir once in the final hour.
- The original recipe says cook on low for 8-10 hours, and in the final 10 minutes, add up to 3 T of flour and increase to high. But I find that confusing since it also previously said to sprinkle the remaining flour over the top of the meat. So which is it? Honestly, I guessed on the amount of flour and since I had extra meat, I didn't really have much left over flour. I cooked the very full crock on high for nearly 11 hours (plugged it in before 8 a.m. and we ate around 6:30). I opened the lid to stir it in the last hour (I could not have stirred it sooner because it was heaped too full), and after stirring it, the flour on the meat (at the top), mixed in nicely and thickened the stew just fine. Everybody has a different preference for how much liquid they want in their stew, and how thick they want it. We like ours with very little "sauce" and the sauce to be just slightly thickened.