Beef Stew From The Ridge


Who does not love stew on a cold day? Put this in the Slow Cooker and you are set! Quick, hearty and full of flavor!


1-2 pounds beef stew meat

2 tablespoons butter.

2 cups of carrots, cut into chunks or use the minis

1- 1/2 cups onions, sliced

1/2 cup celery

1 tablespoon minced garlic

16 ounces Beef stock

1/4 cup red wine vinegar

seasoning salt

1/2 teaspoon thyme

1/2 teaspoon black pepper

  1. If you will be using a crock pot liner, go ahead and put it into place.
  2. Heat butter in large skillet.
  3. Add onions, celery and garlic, cook till just slightly tender. Place in slow cooker.
  4. Sprinkle a generous amount of seasoning salt on the stew meat, go ahead…add a little more, it’s not going hurt anything.
  5. Put the meat in the hot skillet you used earlier in a single layer. using tongs turn over so that all sides of the cubed stew meat are lightly browned.
  6. Place in slow cooker.
  7. In the same hot skillet, add red wine vinegar and beef stock. Heat it up add the thyme and pepper. Pour over the meat and vegetables.
  8. Cook on low for 8- 12 hours.



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