Layered Herby Stew Recipe
Ingredients
| Lean beef chuck - 2 1/2 pounds, cubed | ||
| Onion - 1, cut into 1-inch pieces | ||
| Small red potatoes - 8 to 12 | ||
| Carrots - 4 to 6, cut into 1-inch pieces | ||
| Large ribs celery - 2, cut into 1-inch pieces | ||
| Worcestershire sauce | 2 Tablespoon | |
| Red wine or water - 1/4 cup | ||
| Brown sugar | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Allspice | 1/8 Teaspoon | |
| Dried marjoram | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Bay leaves | 2 | |
| Minute tapioca - 6 tablespoons | ||
| Tomatoes | 1 Can (10oz), diced | |
Directions
MAKING
1) In a slow cooker, layer all the ingredients (in the order given in the list of ingredients) except for the parsley.
2) Cover the cooker and cook over high heat for about 6 hours.
SERVING
3) Serve hot after garnishing with parsley.
1) In a slow cooker, layer all the ingredients (in the order given in the list of ingredients) except for the parsley.
2) Cover the cooker and cook over high heat for about 6 hours.
SERVING
3) Serve hot after garnishing with parsley.
Chef
