Tomato Beef Crock-Pot Stew

In large crock pot, place:

  • 2 to 2 ½ lb stew meat, cut in bite-size pieces
  • 1 pkg onion soup mix
  • 1 small can tomato paste
  • 1 tsp mined garlic (or garlic powder if preferred)
  • 3 tbsp Worcestershire sauce
  • fresh ground black pepper to taste

Stir to coat beef evenly. Then add (in order):

  • 1 sweet onion, chopped (more or less if preferred)
  • 4 carrots, peeled and chopped into bite-size chunks (can also use baby carrots cut in half)
  • 6 potatoes, chopped (with or without skin)
  • 1 tbsp salt (3 generous pinches Kosher salt)
  • 2 cups beef broth

Cover and leave alone until vegetables begin to cook down and tomato paste bubbles up; then stir periodically. Cook on high 4-6 hours or low 8-10 hours. Stir well before serving and test vegetables for doneness and for seasoning; if desired, add a splash of Balsamic vinegar for brightness. (Great with a side of cornbread!) Can also cook on stove top for 2-3 hours on low.



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