Crock Pot Spicy Beef Stew Recipe

  This recipe has some really wonderful ingredients! Neil and I love all of seasonings and especially the addition of salsa!

Visitor Recipe

Crock Pot Spicy Beef Stew Recipe

2 tablespoons olive oil
3 large Vidalia onions, chopped
4 ounces sliced mushrooms, rinsed and patted dry
1/4 cup balsamic vinegar
salt, to taste
pepper, to taste
2 tablespoons olive oil
3 pounds beef stew meat, cut small
1/2 cup flour
4 all-purpose potatoes, rinsed, peeled, chopped
4 carrots, washed, trimmed, peeled, chopped
4 stalks celery, washed, chopped
1 tablespoon chili seasoning or Jamaican jerk seasoning
1 tablespoon poultry seasoning such as Bell’s or Old Bay seasoning
1 can beef consommé or rich beef broth
1 cup homemade salsa made with tomatoes and peppers (or 1 16-ounce jar)
1/2 cup tomato ketchup

Heat the olive oil in a 12-inch skillet.

Slowly sauté the onions and the mushrooms in the oil for about 20 minutes, stirring frequently to prevent sticking.

Add the balsamic vinegar and cook over low heat until liquid is almost gone.

Add a small amount of salt and pepper, if desired.

Remove the onions and mushrooms from the skillet and place in a 5-quart slow cooker.

Add olive oil to the hot skillet, coat the stew beef in the flour, and brown in the hot oil.

Turn off heat, remove beef from skillet, and place in slow cooker with the onions.

Mix well.

Add the potatoes, carrots, celery, chili or Jamaican jerk seasoning, poultry seasoning, salt, pepper, consommé, salsa, ketchup.

Mix.

Cover slow cooker, plug it in, and turn to high.

After 1 hour, turn heat to medium and cook 7 to 9 hours longer or until beef is fork tender.

Omit potatoes and, when ready to serve, cook rice to provide the starch.

Serve with homemade corn muffins or buttermilk biscuits and a salad.

Lesley P. (United States)


 
       
 

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