Herbed Beef Stew in the Slow Cooker

First of all, my apologies for posting this so late! Blame an unusual Sunday schedule....

This is my husband's favorite beef stew, and I'm so glad it is because it's quick and easy to put together.

I use my slow cooker a lot - there's nothing like being able to put a meal together in the morning while the family is getting around and off to school and work, and then be able to forget about it all day while I zone out in my writer's cave. (A habit left over from homeschooling days, when I'd zone out in academia-land...)

Here's the recipe:

Herbed Beef Stew

Ingredients:

1 to 2 pounds beef - I used arm roast this time, but you can use stew beef, round steak, chuck steak...whatever is on sale or in the freezer! - cut into 1 inch cubes

1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

4 cups beef broth
1 teaspoon Worcestershire sauce
1 garlic clove
1 bay leaf
4 carrots, sliced
4 medium (or 2 humongous) potatoes, cubed
1 onion, diced

1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon parsley
1 teaspoon marjoram

(if using fresh herbs, double the amount)

Okay, there are a lot of ingredients, but oh, they blend together so well!

Put the flour, salt, pepper and paprika in a plastic bag, or use one of these handy slow-cooker liners (I never use my slow cooker without one of these!)

Add your cubed meat and shake well until all the pieces are coated with flour. Put the meat in the slow cooker.

Add all the other ingredients and stir.

Cook on low for 8-10 hours, or on high for 6-8 hours.

Serve with your favorite salad or fruit and bread.

(Speedbo time: I used refrigerated crescent rolls...)



And now that supper is cooking away in the slow cooker, let's get back to writing!!!

What is your favorite quick meal in your slow cooker?