What could be better on a cold and snowy day than a bowl of hearty beef stew and homemade rolls?
1 – 2 pounds chuck beef or round steak, cubed (I used a 1 1/2 pound package of stew meat)
6 – 7 medium red potatoes, peeled and cubed (I used about 4 large russet potatoes and left the skins on)
1 (16 oz) bag baby carrots, cut in thirds
1 medium onion, chopped
1 (28 oz) can crushed tomatoes, with liquid
2 cans water, measured from tomato can
1 tablespoon rosemary (I left this out, not a fan)
salt and pepper to taste (I added a teaspoon of season salt instead of the regular salt and 2 pressed garlic cloves)
In a 6 quart stock pot, brown beef. Add remaining ingredients. Bring to a boil, then simmer on medium low 25 – 30 minutes or until potatoes and carrots are tender. OR simmer in 6 – 7 quart slow cooker or crock pot. Meat does not need to be browned. Reduce amount of water to 1 1/2 cans. Cook on low 6 – 8 hours or on high 3 – 4 hours. (I went the crock pot route.)
Sure looks inviting. Just got a new crockpot so we will be having stew soon. Thank you, Mom
It was really good. I think you and Dad would like it.