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Rachael Ray's 30-Minute Healthy Recipes

Herbed Beef Vegetable Stew - Crock Pot


*2 Tbsp canola oil
*3 lbs. beef stew meat
*4 carrots, sliced
*4 celery stalks, sliced
*2 onions cut into wedges
*2 C of beef broth
*3 Tbsp quick cooking tapioca
*2 tsp bottled minced garlic
*1 tsp salt
*1 tsp dried basil
*1 tsp dried thyme
*1 tsp dried rosemary
*1 tsp pepper


1. Heat the oil in a skillet and brown the meat, drain and place in the crock pot.
2. Add the vegetables, broth and tapioca and stir to combine.
3. Stir in the garlic and seasonings and cook on LOW 10 hours.
4. May substitute cooking on HIGH 5 hours.


Even though you may be tempted to just throw the meat into the crock pot without browning it, the browning is important. It creates the nice, rich flavor that this stew is all about.

As a matter of fact, in order to incorporate all that flavor into the stew, I like to pour my beef broth into the skillet that I browned the stew meat in before adding the broth to the crock pot. Just give it a little swish around in the skillet and scrape up all the browned bits with a spatula.

That little trick can really "beef" up a stew, if you know what I mean!

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