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Post by M. Hawbaker on Aug 29, 2020 11:37:39 GMT
Ingredients:
1 lb. ground beef browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove minced 6 oz. can tomato paste 2 cups water 1 tsp. salt ΒΌ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano
Directions:
Brown the beef in a skillet on the stove-top, drain fat.
Add the beef to the slow cooker along with the potatoes, onions, carrots, and garlic.
In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder, and oregano. Pour this mixture over everything in the slow cooker. Stir.
Place the lid on the slow cooker and cook on low for 7-8 hours or until the potatoes are tender.
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Post by barb43 on Sept 4, 2020 23:49:14 GMT
This is a delicious stew!
I had a 3/4-lb chunk of ground black angus beef so thawed & used it.
I substituted a can of petite diced tomatoes for the tomato paste (tomato paste often upsets my stomach), and used 1-1/2 cups of water. I figured the tomatoes would provide a fair amount of liquid.
Gonna make it again as soon as the weather cools down!
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Post by barb43 on Nov 21, 2020 17:26:21 GMT
One thing new we're adding to our big pot of stew today is frozen okra. Sweetie loves it, so I agreed to add some later this afternoon. I'll let y'all know if it fits well in this recipe. Later: I added approx 10-12 oz of frozen okra, and a cup of unsalted vegetable broth. The stew cooked another 1-1/2 hrs on low and was certainly ready to eat. The okra fit right into the blend of vegetables. We'll make it this way again.  |
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