- 5 potatoes, cut into chunks
- 5 carrots, cut into 1-inch pieces
- 3 pounds beef for stew, 1 ½ inch cubes
- 4 onions, quartered
- 2 stalks celery, chopped
- 28 ounces diced tomatoes, undrained
- 1 ½ cups water
- 1 tablespoon salt
- 1 ½ teaspoons salt
- 1 ½ teaspoons paprika
- 1 ½ teaspoons Worcestershire sauce
- ¾ teaspoon black pepper
- 1 clove garlic, minced
- 1 bay leaf
Place potatoes, carrots, beef, onions, celery and tomatoes with juice in 5-quart slow cooker. Blend water with remaining ingredients in medium bowl. Add to slow cooker.
Cover; cook on low 10-12 hours, stir once or twice.
Makes 12 servings
Source : The Slow Cooker Bible
Grandpa just got home from the hospital and I wanted to take him something he could have on hand for lunches or dinners. This makes a tremendous amount of stew and is along very traditional lines. Most of it I had on hand too. I only had 14 ounces of diced tomatoes, to make up the other half I pulled Juliet tomatoes out of the freezer (they were already halved) and chopped them up, leaving them frozen. I also did not have stew beef and used an inexpensive steak portion that was in the freezer. We like it. Grandpa liked it too, and he can be somewhat picky (although he says he’s not).