Diary of an Inconsistent Cook #50: Crockpot Vegetable Beef Stew (#homecooking)

I had some stew meat on sale and I poked around my pantry and fridge to put something together. The crock pot on my counter was begging to be used and the weather was chilly. It’s time for “toss it in and see what happens”! I’ve done this before with success, so my spirits were high.

Ingredients:

1-3 pounds beef, small cubed (if you like your stew beefy use a lot, if you like more veggie then use less)
potatoes, diced or small cubes (as much as you like, I used 3 medium)
baby carrots, cut same size as potatoes (amount as as much as the potatoes)
1 small to medium onion, diced
3-4 cloves of garlic, minced
1 small can of tomato paste (use a 12 ounce can if you really like a tomato-y base)
1 cup peas
1 cup corn
3-4 tablespoons of Worcestershire sauce
1/4 cup of flour dissolved into enough broth or stock to cover (beef, vegetable, or bullion)
1-2 teaspoons dried oregano
1 tablespoon dried parsley
salt/pepper to taste

Dump all the above into a crock pot layered with the beef on the bottom. Cook on high for about 4-5 hours (or until it smells good and everything is cooked through), or on low for 8-10 hours. If you like a more beefy stew then up the amount of stew meat. If you prefer a more vegetable based version use less meat. If you prefer a “meat and potatoes” type of stew then omit the other vegetables.

What did you think? One pot wonder?