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Favorite Beef Stew Recipe
|Carrots||3 , cut lengthwise into halves, then cut into 1-inch pieces|
|Celery ribs||3 , cut into 1-inch pieces|
|Potatoes||2 Large, peeled and cut into 1/2-inch pieces|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Garlic||3 Clove (15 gm), chopped|
|Worcestershire sauce||1 1⁄2 Tablespoon|
|Dried thyme leaves||3⁄4 Teaspoon|
|Dried basil leaves||3⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Lean beef stew meat||2 Pound, cut into 1-inch pieces|
|Canned diced tomatoes||14 1⁄2 Ounce (Undrained, 1 Can)|
|Canned reduced sodium beef broth||14 1⁄2 Ounce (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2344 Calories from Fat 544
% Daily Value*
Total Fat 61 g93.2%
Saturated Fat 24.5 g122.3%
Trans Fat 0 g
Cholesterol 386.4 mg
Sodium 1814.4 mg75.6%
Total Carbohydrates 226 g75.4%
Dietary Fiber 37.1 g148.3%
Sugars 30.2 g
Protein 232 g463.8%
Vitamin A 691.6% Vitamin C 334.5%
Calcium 89.4% Iron 201.4%
*Based on a 2000 Calorie diet
Cover and cook on LOW 8 to 9 hours.
REMOVE beef and vegetables to large serving bowl; cover and keep warm.
Remove and discard bay leaf.
Turn slow cooker to HIGH; cover.
Mix flour and water in small bowl until smooth.
Add 1/2 cup cooking liquid; mix well.
Stir flour mixture into slow cooker.
Cover and cook 15 minutes or until thickened.
Pour sauce over beef and vegetables.