Crock Pot Beef Stew


My mind is completely blank.

I can’t think of anything vaguely interesting or semi-witty to write about.

So I’m just going to be super lazy and link some of my favorite pins from the past few months.

  1. I really want this satchel.  As if I don’t already have a gazillion bags.
  2. Purdy shoes. For, you know, baking.
  3. These for cooking. What? Nadia G wears heels when she cooks.
  4. This looks like a good outfit for blog writing, right?
  5. I have a thing for stripes.
  6. Spoilers.
  7. Pretending that girl in the picture is me.
  8. Cute tape.
  9. Three words: tater tot pie.
  10. Domo-kun vs. kitty

I’m no good at segues.

Here’s the beef stew I made this past week.

If you’re hesitant to use beer in this, just substitute it with some beef broth.

But I have to say, the beer gives it a nice depth of flavor.

My youngest made yummy noises while eating it.

Definite comfort food.

Crock Pot Beef Stew


1 medium onion, cut into chunks

2 green bell peppers, cut into chunks

4 medium potatoes, scrubbed and cut into 1 inch chunks

6 garlic cloves, chopped

2 ½-3 pounds your favorite stew meat, cut into 1- 1 ½ inch chunks

3 teaspoons salt

1 teaspoon ground black pepper

1 (28 oz.) can crushed tomatoes

1 bottle beer (I used Guinness Black Lager but Amber Bock or a similar lager would work)

2 teaspoons Worcestershire sauce

1 bay leaf

1 tablespoon honey (optional)


  1. Place onion, bell peppers, potatoes, and garlic on the bottom of a crock pot.
  2. Add meat, salt, pepper, crushed tomatoes, beer, Worcestershire sauce, and bay leaf.
  3. Cover and cook on low for 8-9 hours.
  4. Just before serving, stir in honey.

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