Ever get to the grocery store, only to realize that you’ve forgotten your list at home? Well, rather than turning around, I decided to wing it this week with a dish that’s always good to have in your back pocket: beef stew.
A true stew requires you to sear the beef to seal in juices and give it that extra-special kick of flavor – but this is the I’m-running-out-the-door-to-work version. It takes less than five minutes to prepare, yet still manages to deliver a delicious, hot and healthy meal by the time you get home.
Two-Step Crock-Pot Beef Stew
- 1 small bag baby carrots
- 3 stalks celery, roughly chopped
- 1 potato, peeled and cut into chunks
- 1 ear corn, kernels cut off the cob
- 3 cloves garlic, cut in half
- 1 onion, diced
- 1 package cubed stew beef
- 1 Tbsp corn starch, mixed in one cup water
- 2 Tbsp dry steak rub (this is all we had on hand; beef bouillon would work well, too)
- 1 tsp dry mustard
- 1/2 tsp celery salt
- 1 bay leaf (remove before eating)
- Salt and pepper, to taste
- Starting with beef, add all ingredients to crock-pot, finishing with spices and corn starch/water mixture.
- Turn crock-pot on low and cook for 8-10 hours, or until beef is tender and falls apart when poked with a fork.