Recipe By : Crane Walden
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crockpot
Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beef stew meat -- cut in 1-1/2" cubes
1/2 c Flour
2 tb Vegetable oil
1 Bay leaf
1 tb Worcestershire sauce
2 ts Kitchen Bouquet
2 lg Onions -- peeled and chunked
6 mg Carrots -- chunked
4 mg Potatoes -- peeled and chunked
2 Celery ribs -- cut in 2" slices
16 oz Can tomato wedges -- optional
1 c Frozen peas * (optional)
1 c Frozen green beans * (optional)
1 c Frozen whole kernel corn * (optional)
1 cl Garlic -- minced
2 Beef bouillon cubes
1/4 ts Black pepper -- coarsely ground
1 ts Salt
1 ts Paprika (optional)
1 ts Brown sugar
2 c Water
* Add frozen vegetables 1 hour before serving.
Optional:
Substitute 12 small pearl onions for the onions in the recipe;
substitute 1 cup dry red wine and 1 cup water for the water alone in
the recipe; substitute 2 cups cooked small pasta for the potatoes.
Combine flour with salt and pepper; toss to coat beef cubes. Set
excess flour aside. Brown meat on all sides with oil in a skillet.
Put meat in a crockpot. Add bay leaf and vegetables. Combine bouillon
cubes, Kitchen Bouquet, Worcestershire sauce, brown sugar, paprika
(if used) and water; mix well. Pour over vegetables. Cook on low for
12 to 14 hours; or on high for 6 to 8 hours. One hour before serving,
find and remove bay leaf; make a paste of the flour and water. Add to
mixture and stir gently until thickened.
