Crock Pot Creamy Beef Potato Stew Recipe

crock pot creamy beef potato stew recipe
  • Yield: 4 soup bowls
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 9:20 h
  • Ready In: 9:35 h

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Nutritional Info

This information is per serving.

  • Calories

    375
  • Fat

    15 g
  • Cholesterol

    84 mg
  • Sodium

    845 mg
  • Carbohydrate

    39 g
  • Fiber

    5 g
  • Protein

    26 g

Crock pot creamy beef potato stew recipe. Boneless beef chuck roast with vegetables, half-and-half cooked in a crockpot. very easy and delicious! You may also like Beef, Bean and Barley Stew:

Crock Pot Beef, Bean and Barley Stew Recipe

Use regular, not quick-cooking barley in this delicious and hearty stew.

Makes 6 servings

Ingredients: 4 medium-size potatoes, peeled and cut into quarters, 2 cloves garlic, peeled and chopped, 1 large yellow onion, peeled and coarsely chopped, 1½ pounds (720 g) beef chuck stew, cut into cubes, 1/3 cup (80 ml) barley, 2 cans (15½ oz (465 ml) each) cannellini beans, drained and rinsed, 14½ oz (435 ml) can beef broth, 1/2 cup (125 ml) water, 1/4 cup (60 ml) ketchup, 2 tablespoons (30 ml) sweet Hungarian paprika, 1 teaspoon 5 ml) salt, 1/4 teaspoon (1 ml) freshly ground black pepper

Instructions: Arrange the quartered potatoes in an even layer in 5-5½-quart (5-5½L) crock pot. Top with layer chopped garlic, onion, cubed beef, barley, and cannellini beans.

In a small mixing bowl, combine beef broth, water, ketchup, paprika, salt, and black pepper. Stir well and pour ketchup mixture over beef mixture in the crockpot.

Cover the crockpot and cook on low-heat setting for 9-10 hours or until beef and vegetables are tender and the stew liquid is thickened.

Turn crock pot and open the lid. Stir beef potato stew well. ladle into soup bowls. Serve it hot with a piece of crusted bread. More beef stew recipes.

Crock Pot Creamy Beef Potato Stew Recipe

Ingredients

  • 3/4 pound (360 g) beef chuck, trimmed and cut into strips
  • 3 large potatoes, peeled and cut into cubes
  • 1 medium yellow onion, peeled and chopped
  • 3 cups (750 ml) water
  • 1/2 teaspoon dried thyme
  • 1½ cups (375 ml) light cream

Method

Step 1

In 4-quart (4 L) crockpot, combine all ingredients, except light cream. Stir well.

Step 2

Cover crockpot and cook on low-heat setting for 7-8 hours.

Step 3

Open the lid and stir in light cream. Cover pot and cook for further 15 minutes. Sprinkle each serving with chopped fresh parsley.

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