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@celia.creatorshop:

Celia Tkaczuk
Celia Tkaczuk
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Region: BR
Tuesday 13 October 2026 17:27:11 GMT
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2026-10-15 02:49:17
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Crockpot Beef and Potato Stew Ingredients: - 2 lb beef chuck, cut into bite-size cubes - 1½ lb baby potatoes, halved - 3 large carrots, sliced - 1 small onion, chopped - 4 cloves garlic, minced - 2 tbsp olive oil - 3 cups beef broth - 2 tbsp tomato paste - 1 tbsp Worcestershire sauce - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp paprika - 1 tsp dried thyme - 1/2 tsp dried rosemary - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp cornstarch - 3 tbsp cold water - 2 tbsp chopped fresh parsley Directions: 1. Preheat a large skillet over medium-high heat and add the olive oil. 2. Season the beef with salt and pepper, then brown for 4–5 minutes. Transfer to the slow cooker. 3. Add the potatoes, carrots, onion, and garlic. 4. Pour in the beef broth, then stir in tomato paste, Worcestershire sauce, garlic powder, onion powder, paprika, thyme, and rosemary. 5. Cover and cook on LOW for 7–8 hours or HIGH for 3½–4½ hours, until the beef and potatoes are tender. 6. Mix the cornstarch with cold water. Stir it into the stew and cook on HIGH for another 15–20 minutes, until the broth thickens. 7. Taste and add a little extra salt or pepper if needed. 8. Garnish with fresh parsley and serve hot with crusty bread or dinner rolls. Enjoy 😊 #beyondblessed #crockpotbeefandpotatostew #happinessishomemade #fyp
Crockpot Beef and Potato Stew Ingredients: - 2 lb beef chuck, cut into bite-size cubes - 1½ lb baby potatoes, halved - 3 large carrots, sliced - 1 small onion, chopped - 4 cloves garlic, minced - 2 tbsp olive oil - 3 cups beef broth - 2 tbsp tomato paste - 1 tbsp Worcestershire sauce - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp paprika - 1 tsp dried thyme - 1/2 tsp dried rosemary - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp cornstarch - 3 tbsp cold water - 2 tbsp chopped fresh parsley Directions: 1. Preheat a large skillet over medium-high heat and add the olive oil. 2. Season the beef with salt and pepper, then brown for 4–5 minutes. Transfer to the slow cooker. 3. Add the potatoes, carrots, onion, and garlic. 4. Pour in the beef broth, then stir in tomato paste, Worcestershire sauce, garlic powder, onion powder, paprika, thyme, and rosemary. 5. Cover and cook on LOW for 7–8 hours or HIGH for 3½–4½ hours, until the beef and potatoes are tender. 6. Mix the cornstarch with cold water. Stir it into the stew and cook on HIGH for another 15–20 minutes, until the broth thickens. 7. Taste and add a little extra salt or pepper if needed. 8. Garnish with fresh parsley and serve hot with crusty bread or dinner rolls. Enjoy 😊 #beyondblessed #crockpotbeefandpotatostew #happinessishomemade #fyp

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