Thursday, January 6, 2011

Bulls Eye Beef Stew

Yesterday afternoon, i felt like making a pot roast. I then found that they are on sale this week at my favorite grocery store! Yay! But...i have no money until tomorrow, and the sale ends Either way, i decided it was time to put my new crock-pot to the test. I knew i had some beef stew bits in the freezer, so i decided to have beef stew instead of pot roast (for now) so onto the Kraft site i went and found a really nice stew recipe called Swiss steak. Looks yummy! And so i wrote it down and was set. Then i got home and found out i do not have half of the ingredients (after the meat is half thawed, gotta use it now!). So quickly i rushed back to Kraft and i found this recipe; Bulls Eye Beef Stew. Check out the professional picture!

1 cup 25%-less-sodium beef broth
1/2 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. (450 g) stewing beef, cut into 1-1/4-inch cubes
1 lb. (450 g) red potatoes (about 4), quartered
4 large carrots (1 lb./450 g), cut into 1-inch-thick slices
1 large onion, cut into chunks
3 Tbsp. flour
3 Tbsp. water
Mix broth, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
Transfer meat and vegetables to serving bowl with slotted spoon; cover to keep warm.

Mix flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH 15 min. or until slightly thickened. Spoon over meat and vegetables.

I am low on groceries, and it was 10 PM, so i skipped the oregano and the onion and went with a sweet potato, regular potatoes and a carrot, and at the end, some frozen peas. I also didn't bother with removing the meat and veggies to add the flour water, I just added it into everything. And i used a store brand beer BBQ sauce, not the Bulls Eye, since that is what i had on hand.

My new crock pot is pretty neat; I can turn it on and program it to cook a certain number of hours and then it will turn itself off and go into warm mode, so the food does not over cook. I turned it on at about 11:30 last night and it cooked while i slept. It also has a cover that his a gasket, so it does not rattle (something i find my smaller one does when the steam gets stuck in between the cover and the pot) and it has little hooks on the cover to seal it tight for transportation). The below picture i took at about 7 this morning. I left it on warm and went back to bed. When i got up, i mixed the flour and water and set it for another half hour, which is the above picture. The only thing i do not like about it is that it emits a very loud beep when it sets and when it turns off. I think it actually woke me up this morning.

This is a delicious recipe, and i cooked up some rice to go beside it to make it stretch further. It is a sweet and delicious stew. It cost next to nothing to make, the beef cubes were about 3 dollars, and the veggies i am sure add up to less than that. If i had more time, i would have made tea biscuits to go with it. This one is going into the remake file! 

As for the roast, i found a 30 dollar check i had forgotten to cash, so tonight after work i am off to the grocery store to get my roast for the weekend!!


  1. Looks so nice, savory & filling. I would love ti with a nice piece of toasted french bread.

  2. It is delicious! I just had some for dinner. I think it would have been better with bread or biscuits, i wish i would have had the time to make them this morning. Next time :-)

  3. This sounds delicious - gotta love a hearty stew, and the crockpot is a blessed invention.