Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Keeper Soups/Stews/Chili
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef -- cubed
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 each carrot -- sliced
4 stalks celery -- sliced
1 each onion -- sliced
16 small new potatoes -- halved
8 ounces mushroom -- sliced
20 ounces frozen vegetables (ie. peas, gn. beans)
1 can condensed beef broth
1 cup dry red wine
2 teaspoons brown sugar
2 teaspoons Kitchen Bouquet
1/4 cup flour
1/4 cup water
Place beef cubes in corck-pot. Combine 1/3 cup flour with the salt and
pepper; toss with beef to coat thoroughly. Add all vegetables to
crockpot and mix well.
Combine broth, wine, sugar and Kitchen Bouquet. Pour over meat and
vegetables; stir carefully. Stir well.
Cover and cook on LOW for 10-14 hours (on High setting for 7 hours)
One hour before serving, turn to High setting. Make a smooth paste of
1/4 cup flour and the water; stir into crockpot. Cover and cook until
thickened.
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NOTES : If you want better color, save some of the frozen vegetables to
add during last hour.
