I have a roast that I cooked last week and tore up, I saved the broth and froze them. I took them out this morning and put them in the crockpot (thinking I would do something with it for dinner) and DH called and said that we were all going out to dinner. I thought maybe I could make a beef stew for tomorrow's dinner, any good recipes? I have carrots and potatoes. What do I need to do to make enough broth for a soup? Currently there is about 1-2 cups of broth. (Obviously not enough for a pot of soup) I have never made beef stew, my mom always makes it! :-)
Thanks ladies.

By Melanie on Thursday, January 10, 2002 - 02:19 pm:

I love this recipe!

Cider Stew

3 tablespoons all-purpose flour
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried thyme, crushed
2 lbs beef stew meat
3 tablespoons cooking oil
2 cups apple cider
½ cup water
2 tablespoons vinegar
4 carrots quartered
3 potatoes peeled and quartered
2 onions, sliced
1 rib celery, sliced
1 apple, chopped


Combine flour, salt, pepper and thyme. Toss with meat to coat. In Dutch oven, brown meat in hot oil. Stir in cider, water and vinegar; cook and stir to boiling. Reduce heat; simmer, covered, until meat is tender, about 1.5-2 hours.

Add vegetables and apple. Cook until vegetables are tender, about 30 minutes.

Makes 6-8 servings.

Crocker Cooker directions:
Use ingredients as above, except do not add water, use only 1 tablespoon of vinegar and chop the vegetables. Combine flour, salt, pepper and thyme; toss with meat to coat. In large skillet or saucepan, brown the meat in hot oil. Place chopped vegetables in electric slow crockery cooker. Add apple and meat. Combine cider and only 1 tablespoon vinegar; do not add water. Pour over meat and vegetables. Cover; cook on low-heat setting for 10-12 hours.

Turn cooker to high heat setting. Blend ½ cup cold water with ¼ cup all-purpose flour; stir into stew. Cover and cook until thickened, about 15 minutes. Season to taste with salt and pepper. Serve as above.

By Sweetpea on Thursday, January 10, 2002 - 02:29 pm:

Here's my (and my family's) favorite beef stew recipe:

1 lb beef stew meat
1 pkg dried onion soup mix
1 can beef broth
1 can cream of mushroom soup
1 soup can of water

Add desired amounts of carrots, potatoes and onions, peeled and cut into chunks. Cook 3 hours on low or 300 degrees.

In your case I would use what you have in place of the stew meat, beef broth and 1 can of water. In other words add the dried soup, canned soup and vegetables

By Jlpaints on Thursday, January 10, 2002 - 03:01 pm:

In your case I would add your potatos and carrots and mushrooms (if you like them). Add a can of diced tomatoes and a can of whole kernel corn. Add enough water to cover and when all the veggies are softened add a can of tomato paste or tomatoe sauce. I love beef stew and this is usually how I make it.

By Jlpaints on Thursday, January 10, 2002 - 03:02 pm:

OK, OK.... "e" on potatoe but not on tomato right?