Crock Pot Peppered Beef Stew

Crock Pot Peppered Beef Stew

By far, this is the best "beef stew' I have ever had the delight of savoring. And it is so very nourishing! With each bite you will find yourself involuntarily, yet vocally approving with "yums" and "ahs", etc.

A few days before I made this stew, I cooked a large pot of beef bone stock (4 cups of which went into this stew). After straining out the liquid goodness into freezer containers, I put the containers in the refrigerator overnight so that the fat would rise to the top and congeal, which I could then remove to use for cooking later on.

Interesting thing about good stock - it is full of gelatin which is one of the most densely nutritious things on the planet. This gelatin is what makes Jello gel (now that does not mean that I am endorsing Jello as a good food to eat. Unfortunately, it is bombarded with highly processed and chemical ingredients that are not at all good for the human body).

Anyway, when I went to get a container of beef stock from the refrigerator, I was pleasantly surprised by what I saw upon opening the container. The stock was completely jelled and every bit as solid as any jello I've ever seen. So amazing that the gelatin changes the liquid to a shimmering, quivering mass of Jello-like goodness. It was fun to see it melt down when I added it to the crock pot.

Now for the recipe:

Crock Pot Peppered Beef Stew

1 (4-lb.) sirloin tip beef roast
3 T. arrowroot flour
2 T tallow, palm shortening or olive oil
1 medium-size red onion, thinly sliced
6 garlic cloves, minced
2 large potatoes (or 4 medium) potatoes, peeled and cut into 1" cubes
4 medium carrots, peeled and cut into 2" diagonal slices
3 stalks of celery, cut into 2' diagonal slices
4 cups beef bone stock (homemade is best, but purchased can be substituted)
2 T. balsamic vinegar
1 T. Dijon mustard
4 T. fresh parsley, chopped
4 T. fresh celery leaves, chopped
1 1/2 to 3 t. freshly ground pepper
1 T. salt
Toasted Sourdough Bread Bowls (optional)

Rinse pot roast and pat dry. Cut a 1-inch deep pocket in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in arrowroot flour; shake off excess. 

Brown the roast in hot tallow or palm shortening in a Dutch oven over medium high heat 1 to 2 minutes on each side until lightly browned. 

Place roast in a six-quart slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes, carrots and celery. Pour beef stock, balsamic vinegar and mustard into slow cooker. Sprinkle with parsley, celery leaves, salt and pepper. Add bay leaves to liquid in slow cooker. 

Cover and cook on LOW 7-8 hours of until fork-temder. Shred roast using two forks. Serve with toasted bread bowls, if desired.

Makes 12 cups
Prep time: 25 minutes
Cook time: 8 hours


Popular Posts

  • This soup is so delicious! But it becomes so much better when eaten with people that you've invited into your home to...
  • This has been a family favorite for many years. In fact, when my youngest daughter attended high school, I canned about 30-quart jars of L...
  • Polenta and Avocado Frittata Our chickens (Aunt Bea, Clara Edwards, Hilda Mae, Juanita, Miss Crump , Thelma Lou, Elly and Mrs. Mendelbr...

Search This Blog

About Me

My photo
Sharon Kaufman
Jesus Christ has been my Savior for 47 years. Robert, the wonderful man that God provided to love me has been my husband for 45 of those years. We have five grown children, with children of their own. Of course, that means that we have grandchildren - 10 to be exact, and five great-granddaughters with another great-grandbaby on the way. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
View my complete profile