While it doesn’t get TOO cold down here in South Texas, we do have the occasional cold front that blows through during the winter months. That is when I start craving hot soups and stews to warm us up on those chilly nights. This one is a family recipe that I’ve had since I was very young. My mom made it on the stove but later adapted it to the crockpot.
I think it is SO much better because the Crockpot makes the stew meat super moist to that melt-in-your-mouth stage of goodness. This is an easy recipe to prepare in the morning to cook all day and then serve with a side of delicious cornbread.
Crockpot Beef Stew
1 1/2 lbs of stew meat
1/4 cup flour
1 tsp salt
5 medium potatoes, cubed
1 medium onion, chopped
1/2 cup carrots, chopped
1 can whole kernel corn, drained
1 11-oz can V-8 Vegetable Juice (can do spicy if you want a kick!)
1 can water
1 teaspoon Season Salt*
1 tablespoon Worcestershire Sauce*
Place meat in bottom of Crockpot and sprinkle with flour and salt. Stir until the meat is evenly coated. Layer other ingredients over meat and pour in V-8 Juice and water. Sprinkle with season salt and Worcestershire sauce. Cover and cook for 4 hours on high heat or 6 hours on low heat.
Tips: If you want a lot of juice, just add another can of V-8 Juice. I use Baby Carrots instead of chopping carrots, it is quick and easy. The asterisks are my changes to the original recipe.
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