Crock Pot at the Cabin Beef Stew
photo by Boomette
- Ready In:
- 8hrs 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄4 cup soy sauce
- 1 teaspoon Worcestershire sauce
- 1⁄4 cup flour
- 1⁄4 teaspoon pepper, freshly ground
- 2 1⁄2 lbs stew meat
- 2 cups baby carrots
- 4 red potatoes, cut into quarters
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon marjoram
- 1 cup dry red wine
- 1 1⁄2 cups beef broth
- 1⁄2 cup water
- 1⁄2 cup barley
directions
- In a crock pot, combine soy sauce, Worcestershire, flour and pepper. Mix well.
- Add stew meat and toss to coat. Allow to marinate for 30 minutes (do not turn your crock pot on yet).
- Next, add the carrots, potatoes, onion, garlic, thyme, marjoram, wine and beef broth. Stir to combine.
- Start the crock pot on high heat and cook for 15 minutes.
- Reduce heat to low and cook for 6 hours. Add water and barley and cook for an additional 1 - 2 hours or until barley is tender.
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Reviews
-
Used this recipe for the first beef stew of the fall/winter. It was a big hit. Followed the recipe all the way except I added a couple of bay leaves and cut the barley in half. To cut back on the sodium I used low sodium soy sauce and low sodium low fat beef broth. I also used a little corn starch in the last hour of cooking with the barley as we like a little thicker sauce. This is a keeper and will be making it again soon.
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I cooked it on low 6 hours like it was written. But I didn't completed the last part to add water and barley. No more cooking. It was perfect. I removed the meat and veggies, and mixed maybe one tablespoon of cornstarch to cold water and then added to the cooking juice in the crockpot. And I put it on High for almost 1 hour cause I forget it. And the sauce was thick just the way I wanted it. A very good taste. The red wine does it all. Thanks WildLime. Made for Pac Spring 2008
RECIPE SUBMITTED BY
WildLime
Renton, WA
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