Crock Pot Stew Recipe
There hasn't been an occasion when this Crock Pot Stew recipe didn't receive rave reviews. No other ingredient will make Crock Pot Stew taste so awesome than Beef. A great Side Dish recipe is one like this. Go ahead and get hooked! Now what did you think? I meant to this Crock Pot Stew recipe.
Ingredients
3 to 4 lb. beef round or chuck steak, 1 1/2 inches thick, cut into 1 1/2 inch cubes
1/3 cup flour
1 teaspoon salt
1/2 teaspoon cracked pepper
2 to 3 carrots, pared, split lengthwise and cut in half
2 large stalks celery, cut into 1 inch pieces
6 small white onions
6 to 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 1/2 oz.) condensed beef broth
1/2 cup dry red wine or water
2 teaspoons brown sugar
2 teaspoons Kitchen Bouquet
1 can (14 1/2 oz.) tomato wedges or slices, drained (optional)
1/4 cup flour
1/4 cup water
Directions
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 setting for 10 to 14 hours (on high setting for 4 to 51/2 hours).
One hour before serving, turn to high setting.
Make a smooth paste of 1/4 cup flour and the water; stir into crock pot.
Cover and cook until thickened.
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 setting for 10 to 14 hours (on high setting for 4 to 51/2 hours).
One hour before serving, turn to high setting.
Make a smooth paste of 1/4 cup flour and the water; stir into crock pot.
Cover and cook until thickened.
