Thanks for joining me for this week’s edition of Crock Pot Wednesday. As always, I look forward to all that you have to say.
Thanksgiving passed with no leftovers…per Perfect Daughter’s wishes:) While I wouldn’t have minded some leftover turkey for turkey salad, the beef tenderloin that Perfect SIL grilled was quite good. In fact, it was delicious!
When Hubby and I were newly blissful, he still had a semester of college left. I was just graduated…on my wedding day in fact. Our apartment then might fit in our living room + kitchen area today (with room leftover). Can you say small? But, it was ours and we loved it.
We painted it ourselves…baby blue and avocado green. Trendy, huh? I know I am dating myself, but it was spiffy then! Our only closet was about the size of our current refrigerator. I wonder where we put all of that “stuff?”
Our town did not provide much in the way of fast food places, not that we could have afforded those anyway. So…we pretty much always ate at home. Hubby will tell you that he is pretty lucky because he married a good cook. I learned from the best grandmothers around. If you’ve read my blog for very long, you may remember that I pretty much started cooking dinner for our family when I was about twelve. Both of my parents worked, so it was a natural thing for me to do. It may not have been gourmet, but it was good. Anyway….back to the beginning.
I have always said that if you can read a cookbook, then you can cook. I still believe that to be true. Some cookbooks are better than others, however. One of the ones that helped me the most then, and one that I still revisit often. is the Better Homes and Gardens New Cookbook. Of course, mine stopped being “new” a long time ago. I know it has been revised over the years, but I still have my original copy and really don’t care to replace it.
One of the tried and true, most reliable recipes that I began using then – and continue using today- is the one found on page 206 of my edition. Old-Time Beef Stew remains one of Hubby’s favorites. It’s one of mine as well, of course.
Old-Time Beef Stew (adapted for the slow cooker)
Ingredients
- 2 pounds beef chuck, cut in 1 1/2-inch cubes
- 1 teaspoon Worcestershire sauce
- 1 clove garlic (minced)
- 1 medium onion, sliced
- 1 or 2 bay leaves
- 1 Tablespoon salt
- 1 teaspoon sugar (I omit.)
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- dash ground allspice or cloves
- 6 carrots, pared and quartered (I use those “baby” carrots.)
- 4 potatoes, pared and quartered (I use 6-8 new potatoes, halved)
- 1 pound small white onions (I usually omit.)
- (1 1/2 cups sliced celery)
- Gravy
Instructions
- In a Dutch oven(in an iron skillet), thoroughly brown meat in 2 Tablespoons hot shortening, turning often. Add 2 cups hot water(I usually use beef stock) and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30-45 minutes, or till vegetables are tender. Serves 6 to 8.
- Gravy: Skim most of the fat from the liquid; measure 1 3/4 cups liquid. Combine 1/4 cup water and 2 tablespoons all-purpose flour till smooth. Stir slowly into hot liquid. Cook and stir till bubbly. Cook and stir 3 minutes. Serve stew in bowls. (I usually omit.)
- I brown the meat and put it in the crock pot along with the beef stock, garlic, onion, bay leaves, salt, pepper, paprika, cloves/allspice, carrots, potatoes, and celery. Sometimes, I add mushrooms toward the end of the cooking time.
- I cook this on LOW 6-8 hours and serve it with cornbread. It makes for a warm, filling meal on a cold winter’s night. Plus, it’s inexpensive to make and can be used for several leftover meals:) Even us oldie-weds like that:)
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Be sure to link up with a favorite Crock Pot recipe, or just something you want to share, for a chance to win the Bed Bath and Beyond giveaway to be announced at next week’s CPW.
I hope you will plan to join me for both CPW next Wednesday and for December’s Merry Merry Munchies which will premiere for the 2010 season next weekend.
Linked to: Tempt My Tummy Tuesdays
Tuesdays At the Table
Mouthwatering Mondays
This is the same kind of stew that I make each year! Classic and wonderful! Thanks!
Hi, Debbie! Sorry I haven’t been linking up lately. I’m not a good crockpot user. But the stock for my gumbo can be made in the crockpot.
I don’t blame you for not wanting to replace your copy. I wouldn’t either!
I was just thinking about making some beef stew. One of my all time favorites. I use the same recipe from the BH&G cookbook. I love that cookbook and use it often.
I have this cookbook, too! I actually have the very first BHG red cookbook that I got when I got married in 1981. I keep it, even though its falling apart, because me “new” one doesn’t have the same recipes as the old one.
Nice to know I’m not the only one still holding on to the oldie but goodie cookbooks! lol
Linda @ Linda’s Lunacy
http://www.lindaslunacy.blogspot.com
Haha…its on page 206 of my edition too! I’ll have to try it sometime!
My Better Homes & Garden cookbook looks a lot like yours…well worn and precious. We love beef stew here, thanks for sharing.
Better Homes and Gardens is the cookbook I most used the first year that we were married. I love your stew recipe and the way you have converted it to the crock-pot. I hope you are having agreat day. Blessings…Mary
Hi, I just got a crockpot, so I don’t have a recipe to share. But I did just make mid-Eastern Zatar Chicken on Friday for the first time. It’s ok, but not something I would post.
I hope that you will still enter me in the BB&B contest.
Thanks so much,
Judy
Hi, I just got a crockpot, so I don’t have a recipe to share. But I did just make mid-Eastern Zatar Chicken on Friday for the first time. It’s ok, but not something I would post.
I hope that you will still enter me in the BB&B contest.
Thanks so much,
Judy
This is my favorite beef stew recipe. I have the same edition, all beat up.
Thanks for posting it. I will share this on pinterest!
I’ve made this sane recipe from my old beat up cookbook, although I know it by heart after all these years. I have a tip. If you dredge meat in flour before you brown it, it makes its own gravy. I also add some frozen peas at the end. Very colorful and delicious.
Thanks for the tips:) and thanks for stopping by:)