CrockPot Beef Stew

Oh CrockPot, how I love thee...

Okay, Okay.... I know it's summer, and in our part of the world, we've been battling temperatures in the upper 90's with humidity like that of a sauna. Beef stew isn't exactly what I would call a summer dish, but celery and carrots needed to be used up...  and when I need to use up those items, I am always drawn back to my quest of making a great beef stew.  Plus, since it's a CrockPot meal, the heat in the kitchen was not as intense. 

As easy as beef stew can be, I've never been happy with mine.  The meat was too dry. Or too tough.  Or the flavor was too bland.  Or it was too watery.  Whatever the case, I hadn't met "the one" when it came to beef stew.  

But today, I got it right!  And here's what I did...

Ingredients

3-4 lbs. beef chuck shoulder

2 c. water

1 packet of "Crockery Gourmet" seasoning mix-- So I cheated a little, what of it?

1 lb. carrots (about 5-6) peeled and chopped

1/2 bunch of celery heart, chopped

1/2 onion, quartered

6 New Potatoes, quartered

Directions:

1.  Mix together seasoning packet with water.

2.  Place beef in the CrockPot, and cover with seasoning/water mixture.  

3.  Add celery, carrots, onion, and potatoes.

4.  Cook for 4 hours on High, or 8 hours on Low. 

5.  Before serving, cut the meat into chunks.  Stir till mixed well.

Verdict: 

Keeper! The only change I might try is cubing the meat before cooking.  And since my trial run of making Beef Gravy went so well, I'll definitely do it again with this meal.