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Crockpot Beef Stew

September 29, 2009

One of my favorite foods, during fall and winter at least, is soup. I go through phases with soups and my current phase is chuncky meat and vegetable soups.

But there’s a problem with most soups: they take too long to make if you work during the day. The solution? Pretty simple–use a crock pot.

Yesterday, starting Sunday night, actually, I made a lovely beef stew. I made it up, so feel free to variate as you will. But if you follow what I wrote, you should have a nice beef stew that’s even better the next day.

Crockpot Beef Stew

2 beef soup bones (They’ll have some meat on them; don’t despair!)

4-5 carrots, cut into rounds

1 large red-skinned potato, peeled if you wish (I don’t wish.) and diced

2 C. chopped green cabbage

2 C. chopped green beans

3 stalks celery, chopped

2 t. dried marjoram

2 T. beef soup base (I use Better Than Bouillon Beef Base which may not be for true purists, but it really improves the flavour of the soup.)

2 bay leaves

salt & freshly ground black pepper

Parmesan cheese, optional

1) The night before you wish to serve the soup, place the beef soup bones (frozen is fine) into a 2-3 quart crockpot. Cover with water. Set on low and cook overnight.

2) The next morning, add the rest of the ingredients. Add water, if needed, to fill the pot. Cook while you are at work.

3) Before you serve the soup, remove the soup bones. Take the meat off the bones and add it back to the soup. Discard the bones, or give them to an animal if you think it’s safe. (I am not held liable if it’s not safe.) Taste and adjust seasonings. Serve the soup topped with Parmesan cheese and give yourself a pat on the back for being so industrious.

4 Comments leave one →
  1. September 29, 2009 1:07 pm

    YUM! Now I’m hungry!!!!

  2. Christy permalink
    October 13, 2009 8:19 am

    my soup is officially in the crockpot…I’ll let you know how delicious it will be. We know there’s no going wrong with a receipe from you!


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