Beefy Beef Stew
Total time
Author: Dewig Meats
Recipe type: Main
Serves: 6 servings
- 3 pounds Dewig's Beef Chuck Roast cut into 1" x 1" chunks
- 2 Bay Leaves
- 2 cups Coloma Frozen Foods Sliced Carrots
- 3 Celery stalks, sliced
- 1 teaspoon Garlic Powder
- 1 cup Coloma Frozen Foods Diced Onions
- ½ teaspoon Onion Powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon ground black pepper
- ½ teaspoon Paprika
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon tumeric
- 2 teaspoons Bella Famiglia Extra Virgin Olive Oil
- 2 cups water
- 2 teaspoons cornstarch
- ¼ cup water
- 1 packet Hidden Valley Ranch dressing mix
- Brown meat in pan with olive oil (do not cook completely).
- Line your 6-quart slow cooker with a Pan Saver Slow Cooker Liner.
- Mix beef and all remaining ingredients (except sauce ingredients) in the slow cooker.
- Cover and cook on low for 8-9 hours.
- One hour before serving, mix sauce ingredients together, and add to the stew. Mix well.
- Cook for an additional 45 minutes on low.
- You can use boneless or bone-in chuck roast. If using bone-in, cut meat away from the bone and discard the bone.
- Arm roast, rump roast, or stew meat can be substituted for the chuck roast. Chuck roast just seems to be a favorite in the Dewig family!
- This is a well seasoned beef stew. If you like your recipes more mild, please cut back especially on black pepper.
Recipe by Dewig Meats at https://dewigmeats.com/recipes-tips/beefy-beef-stew/
3.5.3226