Beef Stew

This one is from Ann's cookbook, although she references the Better Homes and Gardens cookbook.  I don't use exact measurements for the spices, I just throw a handful of this or a couple dashes of that.  And I almost always use the crock pot.  You can cook it in a pot on the stove, but I love using my crock pot.  It always turns out great!

2 lb beef chuck, cubed
1 tsp Worschestershire Sauce (I use about 2-3 tablespoons)
1 clove garlic (oh yea, like anyone only uses 1 clove)
1 onion, cubed or chopped
1 bay leaf (I have never figured out the purpose of this, so I forget it half the time)
1 Tbsp salt (I throw in about 2 good handfulls, I like salt)
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
dash allspice
2 c. hot water
6 small carrots, sliced or cubed
4 potatoes, cubed


1.  Brown meat.   I've found that it turns out great if you cube the meat or if you leave it as a roast.   But either way, brown it first before adding it to the crock pot, or adding the veggies.  I think it sears the meat and keeps the juices inside.

Crock Pot Style
2. Add rest of the ingredients.  I usually put the veggies on the bottom of the crock pot and add the meat to the top.  Then I add the spices and pour the water over the top.  The juices from meat will drain down into the veggies, which is yummy.

3. Cook for 5-6 hours.  Remove bay leaf (and garlic, if you used a whole garlic instead of minced) before serving.

Stove Top Style
2. Add everything EXCEPT the potatoes and carrots. 

3.  Simmer 1-2 hours on the stove top.

4. Remove bay leaf (and garlic if you used a whole garlic instead of minced)

5. Add carrots and potatoes and cook for another 45 minutes