Anytime Beef Stew



  1. 1 teaspoon vegetable oil
  2. 1 lb stew beef chunk
  3. 1 medium white onion
  4. 2 garlic cloves (or substitute 2 tsp of garlic powder)
  5. 1 (15 ounce) can diced tomatoes
  6. 1 (8 ounce) can canned mushrooms (can subsitute fresh)
  7. 2 (900 ml) boxes reduced-sodium beef stock
  8. 1 cup water
  9. 12 red bell pepper
  10. 1 -2 russet potato
  11. 3 celery ribs
  12. 4 carrots
  13. 1 teaspoon black pepper
  14. 1 teaspoon salt
  15. 1 teaspoon parsley
  16. 12 teaspoon italian seasoning
  17. 1 teaspoon oregano


  1. Heat vegetable oil in a medium frying pan on high heat.
  2. When oil is hot add meat and reduce heat to med/high.
  3. Chop onion and add to frying pan.
  4. Let the mixture cook until well browned, leaving little bits in the frying pan.
  5. Watch to make sure it doesn't burn.
  6. Season with salt and pepper to taste.
  7. When meat is cooked, remove from heat and add to slow cooker.
  8. Place pan back on stove and allow to get hot again.
  9. Chop celery, carrots and Pepper, place in pan and allow to sear only for a minute.
  10. Add pan contents to slow cooker, return pan to stove and add 1/4 cup of the beef liquid and use to deglaze the bottom of your pan.
  11. Pour contents of pan into slow cooker.
  12. Peel and chop potato, add to slow cooker.
  13. Add remaining beef broth, water, diced tomatoes with juice, mushrooms with juice and seasoning.
  14. Turn slow cooker on high for 8 hours or low for 10.
  15. Serve with biscuits and enjoy.