Monday, September 12, 2011

Crock Pot Beef Stew

3 - 4 lbs. Beef round or chuck- 1½ inches thick, cut into 1½ inch cubes
½ C. flour
1 t. salt
½ t. cracked pepper
2 - 3 carrots, pared, split lengthwise and cut in half
4 large stalks celery, cut into1 inch pieces
6 small white onions
8 small new potatoes, peeled
1 can (4 oz.) sliced mushrooms, drained
1 package (10 oz.) frozen peas, corn, green beans or lima beans, partially thawed
1 can (10 oz.) condensed beef broth
½ cup dry red wine or water
2 t. brown sugar
3 t. Kitchen Bouquet
1 can (14 ½ oz.) tomato wedges or slices, drained (optional)
¼ C. flour
¼ 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 ½ C. flour with the salt & 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 setting for 10-14 hours (on High setting 4-5 ½ hours).

One hour before serving, turn to High setting. Make a smooth paste of ¼ C. flour and the water; stir into Crock-Pot. Cover and cook until thickened.

8 to 10 servings (about 3 ½ Quarts)


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