Jim's World-Famous Slow Cooker Beef Stew Recipe For The Ages

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Cheaper Cuts. Easy Prep. Tastes Great.

While not famous right now…it will be.

This is an original. Guard this recipe with secrecy. It’s that good.

Hot off the press. I made this for the first time this week. EVERYONE loved it!

It uses cheaper cuts of meat, tastes great and takes very little effort.

Get it in the crockpot early morning, mucho delicioso meal by supper time.

** Pictured Below: Skirt Steak, Short Ribs and Cross-Cut Beef SHank

INGREDIENTS

• 2 lbs beef short-ribs

• 2 lbs beef shank (cross-cut with bones)

• 1 lb skirt steak (substitute with any non-prime cut of beef or stew meat)

• 4 tablespoons apple cider vinegar

• 3 tablespoons brown sugar

• 1 tablespoon garlic salt (substitute with whole or diced garlic as desired)

• 1 teaspoon black pepper

• 1 teaspoon real mineral salt

• 4-6 medium onions cut into quarters

• 3 lbs potatoes

• 1 lb carrots (add or substitute with any other root vegetable as desired; celery, rutabaga, turnips, etc).

DIRECTIONS

1. Start with FROZEN beef. Yes, frozen. (if beef not frozen, cooking time will be reduced). 

2. Place apple cider vinegar, brown sugar, garlic salt, black pepper, salt in slow-cooker or crockpot.

3. Layer beef as follows: shank on the bottom, skirt steak in middle and short ribs on top. Kind of like layering lasagna made with beef. Sprinkle each layer with some salt, pepper and garlic salt. Short ribs can have a lot of fat, placing on top will allow it to meld with the other ingredients.

4. Cover and cook on high for 6 hours. Each slow-cooker crock pot varies in temperature, so watch accordingly.

5. Dice potatoes into ½ inch cubes, keeping the skin on.

6. Dice carrots into 1-2 inch pieces.

7. Add potatoes and carrots to slow cooker. No need to turn, flip, stir beef. It should be reduced in size allowing room for potatoes and carrots. Add salt and pepper to taste.

8. Cook on high for another 3 hours, until carrots and potatoes are tender.

9. Use a fork to remove bones and to cut the beef into larger, more manageable chunks that can be handled with a serving spoon or ladle for serving.

Boom! Done. Enjoy.

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