Fall is my favorite time of year, but between birthdays, school schedules, publishing deadlines, and work demands it’s also one of the busiest times of year. That means it’s time to pull out the slow cooker so we can have family meals despite our busy days. Especially when the leaves turn all shades of red and gold in the Shenandoah Mountains and visitors show up hoping to make the 105-mile drive along the ridge of the Shenandoah National Park. It’s nice during the rest of the year, but in the fall it’s spectacular. So this recipe is a must in my fall arsenal of meals. You can use a less-expensive cut of meat and it serves a crowd.
Slow Cooker Beef Stew
I love making this stew when for weekend company. especially for those who visit to see the Shenandoah Valley in the Fall. Most of the steps (cutting, peeling, etc) can be done the night before so all you need to do throw it all in the crockpot before you leave for the day. That way you can leave early and beat all the traffic heading out to the mountains. Then, when you get home, you can eat a warm, hearty meal by the fireplace.
Ingredients
Beef Stew
- 1 pound beef round cubed
- 4 Tablespoons seasoned flour recipe below
- 1 1/2 cups beef broth
- 2 garlic cloves minced
- 1 bay leaf
- 4 carrots Peeled and cut into 1/2" rounds
- 3 medium Yukon gold potatoes cubed
- 2 medium onions peeled and diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
Seasoned Flour
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon pepper
Instructions
Seasoned Flour
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In a medium bowl, stir together the flour, salt, paprika and pepper. Since you only need 4 Tabelsppions for this recipe, you can store the rest in a glass jar with an airtight lid.
Beef Stew
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In a slow cooker, toss the meat with the seasoned flour. Stir in the remaining ingredients and mix well. Cover and cook on high for 4-6 hours or on low for 8-10 hours. Serve with a side salad and warm rolls.
