*  Exported from  MasterCook  *

                           CROCKPOT BEEF STEW

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Meats
               Soups                            Stews

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2   lb           Beef, extra lean
  7                    Carrots, 2" chunks
  2 1/2                Potatoes, cut in eighths
  2 1/2                Onions, sweet, cut in
                       -1/4" slices, slices
                       -cut in half and separated
                       -into rings.
  1                    Tomatoes, Italian-style
                       -canned,stewed tomatoes,
                       -undrained (or plain)
  2       tb           Flour (or 3)
  1       t            Salt
    1/4   ts           Pepper
    1/4   ts           Thyme
    1/4   ts           Basil
  2       tb           Worcestershire sauce (or 3)

 Layer the veggies and meat (in that order), mix flour
 and seasonings and sprinkle over each meat layer.
 Sprinkle with Worcestershire sauce, pour stewed
 tomatoes over all, cover and cook on Low 10-12 hours.

 Variable amounts are for 3-1/2 or 5 quart pots.  I
 make mine up the night before and refrigerate.  My
 hubby (an early riser) puts it on about 7 AM and it
 cooks all day.  There is lots of gravy, which may be
 thickened with cornstarch if de- sired. Sometimes
 instead of potatoes, I cook large elbow macaroni
 separately (Muellers Ready-cut) and put the  >>>>>>
 leftover macaroni in the bowl with leftover stew to
 soak up the good gravy. I also add a drained can of
 cut green beans to the veggies (during the last 4
 hours) in that case.



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