Beef Stew

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Winter is the time of the year I drag out my crock pot. I’ve been trying new soup recipes in preparation for a community project this year. We are going to host a “rock soup” soup night once a month at our house from April thru October as a “get to know the neighbors better” project. I admit I’m having challenges trying vegetarian soups! Gosh, what if I don’t like it and a bunch is left over? I like getting soup recipes that I already know are good and that everyone likes. This one is good every time and you can dilute it to make soup if you want to.  

Beef Stew 

  • 2 pounds Organic Beef Chuck or Stew Meat cut into ˝ inch cubes

  • ˝ cup Flour (I use Whole Wheat, but you can also use Spelt)

  • 1 ˝ Tea. Celtic Sea Salt

  • ˝ Tea. Pepper

  • 1 Teaspoon Frank’s Red Hot Sauce

  • 1 ˝ cups Beef Broth

  • 1 Tea. Worcestershire Sauce

  • 1 clove Garlic, minced

  • 2 Bay Leaves

  • 1 Tea. Paprika

  • 4 Carrots, sliced

  • 3 Potatoes, diced

  • 2 medium Onions, chopped

  • 1 stalk Celery, sliced

  • 2 Tea. Kitchen Bouquet

Place meat in Crock Pot. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10-12 hours or on High 4-6 hours. Stir stew thoroughly before serving.  

 

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