Crock Pot Beef Stew
Perfect for a cold rainy weekend during football season. You MUST have a Crock Pot if you really want to do it correctly, though. If you have one, read on!
Here's what you need:
- 1 large 2-3 Lb. Beef London Broil
- 2 large Baking Potatoes
- 1 large Sweet Onion
- 4-5 large Carrots
- 3 stalks Celery
- 3 cloves Garlic
- 1 package (about 15) Fresh Mushrooms
- 1 Tsp. Thyme
- 1/2 Cup Ketchup
- 1-2 Cups Water
Directions:
This stew is "assembled" in layers in the crock pot, then slow-cooked for about 18 hours. So start it the night before!
Put the ketchup in the bottom of the crock pot and spread it around. It serves two purposes: it adds just a tad of tomato "redness" to the stew, also, it is added insurance that the beef will not stick to the bottom of the crock pot.
Cut the London Broil into 1.5" cubes and place in the crock pot until you have one layer of beef.
Peel and slice the potatoes into large chunks and layer them on top of the beef.
Slice the celery into pieces about 3/4" long. Lay on top of the potatoes.
Slice the onion into slices 1/2 inch thick, then cut into fourths. Lay on top of the celery.
Peel and slice the cloves of garlic and toss those in with the onions.
Peel the carrots and slice them in half. Take the thick ends and lay them on top of the onions. Save the thin ends for later.
Add the water, sprinkle the thyme on top, cover with the glass crock pot lid and turn the crock pot on LOW. Go to bed and let it do its thing overnight.
About four hours before serving, clean the mushrooms and put them and the rest of the carrots on top of the stew.
When done, take a large spoon or spatula and stir it all up, then serve.
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