Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 8 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Beef round or chuck steak --
- 1-1/2" thick,
- cut into 1-1/2" cubes
1/3 c Flour
1 ts Salt
1/2 ts Cracked pepper
3 Carrots -- peeled,
- split lenghwise, cut in half
2 Celery ribs -- cut in 1" pieces
6 sm White onions
8 sm New potatoes -- peeled
4 oz Can sliced mushrooms -- drained
10 oz Pkg frozen peas, corn,
- green beans, or lima beans --
- partially thawed
10 1/2 oz Can condensed beef broth
1/2 c Dry red wine or water
2 ts Brown sugar
2 ts Kitchen Bouquet
14 1/2 oz Can tomato wedges or slices --
- drained (optional)
1/4 c Flour
1/4 c Water
If beef is extra lean, thoroughly wipe cubed beef on absorbent towels
to dry. If meat contains fat, quickly brown in large skillet to sear
and remove fat; drain well.
Place beef cubes in Crock-Pot. Combine 1/3 cup flour with the salt
and pepper; toss with beef to coat thoroughly. Add all vegetables
except tomato wedges to Crock-Pot and mix well. Combine beef broth,
wine, sugar, and kitchen bouquet. Pour over meat and vegetables; stir
carefully. Add drained tomatoes and stir well. Cover and cook on Low
for 10 to 14 hours or on High for 4 to 5-1/2 hours.
One hour before serving, turn to High. Make a smooth paste of 1/4 cup
flour and the water; stir into Crock-Pot. Cover and cook until
thickened.
Yield: 8 Servings
Note: For better color, add half of the frozen vegetables at
beginning; add remaining half during last hour.
