A traditional comfort food
that warms the soul.
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Beef Stew
Beef Stew
Yields 8 Servings
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Ingredients:
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-2 ½ lbs. of Beef Roast
-1 Whole Onion (Chopped)
-Lawry’s Seasoning Salt
-Onion Powder
-Garlic Powder
-4 Beef Bouillon Cubes
-1 lb. Baby Carrots
-5 Large Russet Potatoes (Quartered)
-4 Stalks of Celery (Chopped)
-5 tbsp. Corn Starch
-1 ½ Cup of Water
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Directions:
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-Put beef roast in 7-quart crock pot and fill crock pot with water until it covers the meat about halfway.
-Add seasonings and bouillon, as well as the onion.
-Cook for 6 hours on low-setting.
-After 6 hours, shred the beef roast with fork, then add carrots, celery, and potatoes.
-Cook for another 2 hours.
-After 2 hours, strain out veggies and meat into a separate bowl.
-Transfer broth to a saucepan and put on stove and bring to a boil.
-Make roux with corn starch and 1 ½ cup of cold water, then add to pan once boiling.
-Allow gravy to thicken, stir occasionally.
-Once gravy is thick, recombine everything in the crock pot, and serve.