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Patsy Steimer


8 servings


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Mom's Crock Pot Stew


  • 1 ½ lbs. lean stew beef, bite sized pieces
  • ½ cup flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • teaspoon paprika
  • 2 tablespoons cooking oil
  • 3 new potatoes, cut up
  • 1 handful baby carrots
  • 2 yellow onions, quartered
  • 1 bay leaf
  • 1 teaspoon dry paprika
  • 1 teaspoon dried basil
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 5 cups beef bouillon, liquid


Buy lean stew beef--maybe 1 1/2 pounds. It comes in big chunks. I
usually use a sharp knife and cut it into smaller (bite size) pieces.

In a paper bag (or plastic bag) put about 1/2 cup of flour, 1 tsp.
salt, some pepper and a little paprika. Shake the pieces of meat in
the bag.

In a skillet or dutch oven, heat two or three tbsps. of cooking oil
until they are HOT and brown the pieces of meat in the oil.
Scoop them out and put them in the crock pot.

Add two or three peeled and cut up new potatoes (not baking potatoes),
a handful or so of baby carrots (already peeled), two or three peeled and
quartered yellow onions.Add 1 bay leaf, 1 tsp. dried paprika, 1 tsp. dried basil, and 2 tbsp. tomato paste.
hen put in enough beef boullion (made from cubes) to just cover it all.
Then add 1/2 cup of dry red wine.

Cook until the meat is so tender it can be cut with a fork.