The Caveman returns with a tasty(and easy!) crock pot beef stew recipe

This Crock Pot Caveman was recently shown how to prepare a very simple crock pot beef stew recipe that requires only a few ingredients for a very delicious tasting beef stew.

This is a really easy recipe with just a few ingredients for a really delicious tasting beef stew.  Before I get too far into discussing how I actually went about preparing the stew, I should give you a run down of the ingredients needed for it.  Here you go:


  • four medium sized red potatoes
  • one to one-half  lbs. of beef stewing meat
  • one-third of a cup of flour
  • salt and pepper to individual taste
  • one 14 oz. can of diced tomatoes undrained
  • two cups of water
  • three cups in total of frozen stir-fry bell peppers and onions

So, what do you do with all of this?

Well, first, you need to go and scrub the potatoes and then after that go and cut each one of them into quarters.  After doing this you need to go and place all of the cut up potatoes along the bottom of your Crock Pot.  Next, you need to go and mix the flour, salt and pepper together and then toss it with the beef cubes and make sure that the beef cubes are well coated.  Now you can go and add the coated cubes to your Crock Pot.  The next thing you should do is add the undrained tomatoes and the water and stir them into the crock-pot.  Once this is all done, you can cover the crock pot and get it cooking.

Okay, now that we have our crock pot fully loaded with the necessary ingredients we can start cooking it; you should set it to cook on your crock pot’s low setting and let it cook away for about seven or eight hours, until the meat and potatoes are at the desired tenderness.  At this point you need to go and add the stir fry veggies to the crock pot and put the cover back on and let it all cook for another thirty to forty minutes (still on the low setting) until the vegetables are nice and tender.  When it is all said and done you should find yourself with a nice tasty slow cooked beef stew that will be enough to give you about four to six servings at your table.

See – I said that this was going to be an easy crock pot beef stew recipe, right? All nice and painless, and leaving you with a tasty meal in the end.


The Caveman

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The caveman’s first time out: learning his way around an easy crock pot beef roast recipe

Slow cooked roast beef. Yummm. Well, that is if my Wife is the one who prepares it; when it was my turn to try and prepare a slow cooked roast in our trusty household crock pot, the results could not be so readily assumed.  Lucky for me, my Wife led me pretty much by the hand in preparing the main course and ingredients, as well as making sure that we got it off and cooking without issue.

We tried out this rival crock pot pot roast recipe standby to help me get my feet wet, so to speak.  We started this beef roast recipe in the mid morning  on a weekend when we both had the time free to try it out, expecting the end result (if edible) to be ready by dinnertime.  My wife promised me that we would end up having a delicious pot roast in its own gravy ready and waiting for us at the end of it all. ‘ Okay, honey’, I said.

I guess at this point I should cover all of the different ingredients that my wife and I used in the making of this pot roast recipe.  After the fact it seemed like we pretty much ended up with a standard or typical slow cooked pot roast,so I assume that the ingredients used are pretty typical.  We used the following:

* one boneless-beef sirloin tip roast,  about three to five pounds in size (we went with sirloin tip but I guess that there are other cuts of beef roast available to choose based on one’s personal preference)

* one-half cup of regular all-purpose flour, divided into two, one-quarter cup amounts

* one envelope of  prepared onion soup mix (one of those essential ingredients that I had no clue about before doing this recipe!)

* one envelope of brown gravy mix (ah – so that’s why she could promise me a roast ready in its own gravy)

* two cups of cold water

* some optional ingredients based on your personal taste or preference (read below to see what we chose to go with)

So my wife had me go and cut our beef roast in half and then roll the halves around in the first  one quarter of flour.  Then, she had me place the divided roast pieces evenly in our slow cooker.  The next step on my learning ladder was to properly combine some of the other remaining ingredients; I was instructed to combine our onion soup mix, our gravy packet and the remaining one quarter of flour into a bowl and to also stir it all up with a fork to help make sure that it was already somewhat combined before the next step.  That next step was to stir in the cold water into the dry blended mixture and then stir the ingredients all up together to make sure that the resultant mixture was all well-blended. (very important for the final result of the gravy, I was told) My wife then had me pour this mixture evenly over the roast waiting inside the crock pot.   Remember those ‘optional ingredients’ that I mentioned earlier? Well, this is the point at which you can go ahead and add them in.  I did so.  We decided to go with one cup of chopped carrots, one half-cup of cut green beans, one half-cup of chopped onions and a couple cloves of freshly chopped up garlic, all thrown into the crock pot at the same time.  Finally my wife had me place the lid securely on the rival crock pot and set it to start cooking on low.  We decided to let it cook like that for up to eight hours, figuring that we could always check on things half way through the cooking time to make sure that the liquid had not evaporated too quickly and to add some more if really necessary.  Well, we touched base with our slow cooking beef roast at roughly the halfway point of its cooking time and found that the amount of liquid left was sufficient/ still good, so we just re-secured the lid  and let it keep cooking along for another four hours.  My wife actually ended up suggesting to me to let it cook for another forty minutes after the first eight hours just to make sure it was tender enough for my tastes and I decided to take her up on her suggestion.  I am glad I did, because the end result was something so tender and succulent, that I could scarcely believe that I had a hand in its creation! lol.  The long and short of it is that we ended up enjoying a dinner of slow cooked beef with a side of mashed potatoes.  It’s funny how you can feel so spoiled by the results of your own efforts when those efforts turn out so well.

Well this was one easy crock pot recipe learned, possibly the first of many…

The Crock Pot Caveman

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