Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Boneless chuck --
- cut in 1" cubes
2/3 c All-purpose flour
2 ts Salt
1/2 ts Black pepper
2 tb Butter
1 tb Olive oil
1 lg Onion -- chopped
1/2 c Ketchup
1/4 c Brown sugar
1/4 c Red wine vinegar
1 tb Worcestershire sauce
1 c Water
1 ts Salt
Pepper -- to taste
4 Carrots -- up to 6,
- diagonally sliced
Cooked rice or pasta
Mix together flour, salt, and pepper and dredge meat cubes in
mixture. In a skillet, heat margarine and olive oil and brown beef
cubes. Place browned beef in the Crock-Pot. Add remaining ingredients
except for carrots. Cover and cook on Low for 8 to 9 hours or on High
for 4 to 5 hours. Add carrots and cook on Low 1-1/2 hours or on High
for 30 minutes. Serve over rice or noodles.
