Slow Cooker Saturday Rocks with this easy Rosemary and Garlic Beef Stew! Just throw it all in, stir and go.
3 – Large Celery Stalks
3 – Large Carrots
3 – Large Potatoes
1 – Large Onion
1/2 lb – Lean Stew Beef
2 T – Stacey Hawkins Rosemary Versatility Seasoning
2 T – Stacey Hawkins Garlic & Spring Onion Seasoning
2 C – Beef Broth
First, start with quality fresh ingredients. Here its the flavor basics of carrots, celery, potatoes and onions.
Simply trim, wash & chop 3 stalks of celery, 3-4 large carrots, 3-4 potatoes and one large onion into similar-sized pieces. 1″ chunks work best for slow cooking, much smaller than that and they turn to mush.
Put all your veggies into the slow cooker.
Add 1/2 lb of lean stew beef, then sprinkle with 2 tbsp of Stacey Hawkins Rosemary Versatility Seasoning and 2 tbsp of Garlic and Spring Onion Seasoning.
Pour 2 cups of beef stock to the slow cooker & toss to coat.
Place the lid on and let it cook on low for about 8 hours until beef is tender.
That’s it! When it’s done, ladle the piping hot mixture into bowls and serve with rich, crusty bread, over egg noodles or with a great green salad. It’s easy and it’s delicious! Be prepared to have no leftovers…