Beef Stew Crock 2
Ingredients| 2 lb beef chuck or stew meat, cut in 1 c, ubes 1/4 cup flour 1 1/2 tsp salt 1/2 tsp pepper 1 1/2 cup beef broth 1 tsp worcestershire sauce 1 clove garlic, minced 1 bay leaf 1 tsp paprika 4 carrots, sliced 3 potatoes, diced 2 onions, chopped 1 stalk celery, sliced 2 tsp kitchen bouquet (optional) |
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Place meat in crock pot. Mix flour, salt and pepper and pour over
meat; stir to coat meat with flour. Add remaining ingredients and
stir to mix well. Cover and cook on low (200 degrees) for 10 to 12
hours or high (300 degrees) for 4 to 6 hours. Stir stew thoroughly
before serving.
From: Crock Pot Recipe Booklet
To cook on the stove:
Mix the flour, salt and pepper together. Coat meat with flour
mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a
little oil (cooking a little meat at a time until all is browned).
Place meat in a large pot and add about 3 cups beef broth,
Worcestershire, garlic, bay leaf, paprika, carrots, onions and
celery. Stir to mix. Cook over medium heat until it comes to a slow
boil, reduce to low and continue cooking (4 hours or so) until the
liquid is reduced and meat is tender, stirring frequently. Add
potatoes and continue cooking about another 30 minutes or until
potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a
little flour mixed with water to thicken.
Servings:
1
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