Steve's Easy Beef  Stew

by Steven Hicks

Here is another of my favorite Crock Pot recipes.  It is very simple and easy to assemble in the morning before leaving for work.  I've tried to duplicate my grandmother's beef stew that she served me many times.  Her beef stew, like this one, was thin and soupy, with lots of beef broth.  Please, no flour or tapioca pudding in this recipe.

• 1½ pounds beef tip steak or stew meat, cut into thumb-sized pieces
• 1 10.5oz can diced tomatoes (two cans if you like)
• 2 10.5oz cans Campbell's Beef Broth, plus one can of water
• 1 large onion, baseball size, cut in half and then into eighths
• 2 unpeeled red potatoes, washed and cut into large pieces
• 2 carrots, sliced thick into coins
• 2 ribs of celery, sliced into thumb sized pieces
• 3 Tbsp Worcestershire sauce
• ½ tsp black pepper
• ½ tsp salt (the canned beef broth is salty, so you will not need much salt).

Mix all ingredients together in a 5-quart Crock Pot and cook eight (8) hours on LOW.  No need to brown the meat first.  Sometimes, if I am home, I wait a couple of hours before adding the potatoes, carrots and celery because they don't need to cook as long.  Still, you can put everything in the Crock Pot at one time if you want to come home from work to a hearty meal.  Remember, this will be a very thin and soupy beef stew, not thick and clumpy like you may have been served in a restaurant or cafeteria.

For more of my Favorite Recipes, click here!