Crock Pot Creamy Beef Potato Stew Recipe2018-03-17
- Yield : 4 soup bowls
- Servings : 4
- Prep Time : 15m
- Cook Time : 9:20 h
- Ready In : 9:35 h
Crock pot creamy beef potato stew recipe. Boneless beef chuck roast with vegetables, half-and-half cooked in a crock pot. 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 crock pot.
Cover crock pot 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
- 3/4 pound (360 g) beef chuck, trimmed and cut into cubes
- 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
- finely shredded Parmesan cheese
In 4-quart (4 L) crock pot, combine all ingredients, except light cream and parmesan cheese. Stir well.
Cover crock pot and cook on low-heat setting for 7-8 hours.
Open the lid and stir in light cream. Cover pot and cook for further 15 minutes. Sprinkle each serving with shredded Parmesan cheese.
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