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Title: Slow-Cooker Beef Stew
Categories: Beef, Vegetabeles, Herbs, Potatoes
Yield: 8 servings
1 1/2 lb Potatoes; peeled, in cubes
6 md Carrots; in 1" lengths
1 md Onion; coarse chopped
3 Celery ribs; coarse chopped
3 tb A-P flour
1 1/2 lb Beef stew meat; in 1" cubes
3 tb Oil
14 1/2 oz Can diced tomatoes;
- undrained
14 1/2 oz Can beef broth
1 ts Ground mustard
1/2 ts (ea) salt, pepper & dried
- thyme
1/2 ts Browning sauce; opt
Minced fresh thyme
Layer the potatoes, carrots, onion and celery in a 5 qt
slow cooker. Place flour in a large shallow dish. Add
stew meat; turn to coat evenly. In a large skillet,
brown meat in oil in batches. Place over vegetables.
In a large bowl, combine the tomatoes, broth, mustard,
salt, pepper, thyme and, if desired, browning sauce.
Pour over beef. Cover and cook on low for 7-8 hours, or
until the meat and vegetables are tender. If desired,
sprinkle with fresh thyme before serving.
Recipe by Earnestine Wilson, Waco, Texas
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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