1. Recipes
  2. Entree
  3. American
  4. Beef and Tomato Stew

Optionally, you can use brewing grain. It does not need to be spent already since it will soften during the slow cooking. I like to use couscous instead of the traditional barley. Some people do not like the tomato skins that get leftover, but I do so deal with it.

Mood: slow cooked - meaty - savory - cold winter day
Prep Time: 10 min
Rest Time: 0 min
Cook Time: 360 min
Makes: 6.0 servings

    Food Stuffs
  • 1-1/2 lbs stew beef
  • 1 onion
  • 2 cups carrots
  • 4 cloves garlic
  • 4 tomatoes
  • 1/4 cups oregano
  • 1 cup vegetable broth
  • 2 cups water
  • 1/2 cups couscous
  • 1 cup brewing grain
    Seasonings
  • 2 tsp pepper
  • 1 tsp onion powder
  • 3 bay leaves
    Equipment
  • slow cooker
  • knife
  • cutting board
  • measuring cup
  • skillet
  • food processor
    Steps for Completion
  1. If you had brewing grain, process the brewing grain until it is minced.
  2. Slice up the tomatoes into quarters. Chops up carrots.
  3. Cut up the onion. Slice each stew beef piece in half. Brown the onions, then add the beef and garlic and brown.
  4. Put all the ingredients in the crock pot, except the couscous, on low for 6 hours.
  5. 15min before it is done, add the couscous and give it a stir. Remove the bay leaves before you serve.