Crockpot Beef Stew
Beef stew is so basic, but, to me, it’s a form of love. It’s basically a hug in a bowl. Especially when you use high quality beef, nutrient rich root vegetables, and collagen rich bone broth, it’s a way to cozy up on cooler days and share a little love with your family.
Do you need a beef stew recipe? Eh, probably not to be honest. I don’t use one and just throw everything together and hope for the best. But I figured I’d share my basic outline of how I have a hug in a bowl waiting at home for me when I get home from a late milking and bottling or when my husband finally makes it in from the fields after a long harvesting day.
Because you save some time right before you eat due to this being in the crockpot, you may have time to make some bread. I highly recommend my Gluten Free Garlic Pull Apart Bread if you’re looking for something amazing to go with your stew. You guys, I dream about these all summer long when I refuse to turn my oven on. Embrace the cooler days ahead with stew and bread!
Crockpot beef stew
Makes 8-10 servings
Ingredients:
2-2 1/2 pounds of beef like a round steak, cubed round steak, or beef stew meat cut into bite sized pieces
8 cups of potatoes, chopped (I used red potatoes and left the skins on)
4 cups of carrots, sliced thick
1 onion chopped
3-4 garlic cloves, minced
2 cups beef bone broth
3 tablespoons tapioca starch
1 tablespoon dried thyme
2-3 teaspoons dried rosemary
Salt and pepper to taste
16 ounce bag of frozen peas
Instructions:
Combine all the ingredients except the peas in a large crockpot. Stir everything up. Place on low for 8 or so hours or on high for 5 or so hours.
Once everything is cooked through, add the peas and any additional salt and pepper to taste. Cover and let cook for 10 or so more minutes or until the peas are cooked and warmed through.
Enjoy with some warm bread!
