This week we are combining my Year of Martha Stewart Cooking Challenge and my Souper Monday series with Martha Stewart’s Slow Cooker Stew recipe.
When I made this recipe last week and my family loved it, I knew it would be a great recipe for the reboot of my Souper Monday series.
If you don’t know what Soup Monday is, it is where I post a soup, stew, or chili every Monday during the fall and winter.
I first did this series ten years ago and I am excited to bring it back for fall and winter this year.
Stew is a classic food. It is meat and vegetables combined with a thick broth into one delicious meal.
This recipe today is actually my version of two different Martha Stewart stew recipes. Both recipes had Crock Pot variations, so I combined ingredients from both recipes that I had on hand and used the directions for the Crock-Pot version.
What I ended up with was a delicious stew that my family loved. Okay, so my son that hates stew didn’t like it, but he did eat a bowl of it.
Martha Stewart’s Stew
In one of the recipes, it calls for balsamic vinegar. I know that wine or vinegar helps tenderize the meat and gives the stew flavor.
My daughter has a grape allergy, so did not want to use wine or balsamic vinegar. Instead, I just used regular vinegar and it worked great. I say use what you have for the vinegar/wine.
One of the recipes also called for canned tomatoes with green chilies. I have used canned tomatoes in my stew before, but not Rotel type tomatoes. I used it in this stew and we enjoyed it for a nice change.
If you do not want some spiciness added, just use regular canned tomatoes.
Stew often contains bay leaf. I didn’t have any on hand and I don’t love bay leaf so I left it out. Feel free to add it if you like it in stew.
I left out the frozen peas and carrots that it called for and used fresh peeled and cut carrots instead. You could easily stir in some frozen peas to this if you like peas in your stew.
I made it gluten free by using a gluten free flour blend to coat the meat.
I also used broth instead of water to give it more flavor.
So basically this is Lynn’s version of Martha Stewart’s Slow Cooker Beef Stew.
- 2 pounds beef stew meat ( or beef chuck roast cut into 1 inch pieces )
- 1/4 cup all purpose flour or a gluten free flour blend for gf version
- 1 14.5 ounce can diced tomatoes with green chilies ( a can of Rotel works too)
- 3 tablespoons balsamic, apple cider, or regular vinegar
- 2 cloves of garlic, minced
- 1 pound potatoes peeled and cut into large chunks
- 1/2 pound carrots, peeled and cut into chunks
- 1 can beef broth, for a stew with thinner broth use 2 cans or about 4 cups ( you can use water in place of broth but you will need to also add salt )
- In bowl combine meat and flour. Stir or toss to coat.
- Place meat in slow cooker.
- Add remaining ingredients and stir.
- Cook on low for 7-8 hours or on high for 5-6 or until meat is done and vegetables are tender.
Amount Per Serving: Calories: 616Total Fat: 14gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 179mgSodium: 812mgCarbohydrates: 57gFiber: 5gSugar: 10gProtein: 66g
Nutritional values are approximate and aren't always accurate.