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CROCKPOT BEEF STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meats
Soups Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Beef, extra lean
7 Carrots, 2" chunks
2 1/2 Potatoes, cut in eighths
2 1/2 Onions, sweet, cut in
-1/4" slices, slices
-cut in half and separated
-into rings.
1 Tomatoes, Italian-style
-canned,stewed tomatoes,
-undrained (or plain)
2 tb Flour (or 3)
1 t Salt
1/4 ts Pepper
1/4 ts Thyme
1/4 ts Basil
2 tb Worcestershire sauce (or 3)
Layer the veggies and meat (in that order), mix flour
and seasonings and sprinkle over each meat layer.
Sprinkle with Worcestershire sauce, pour stewed
tomatoes over all, cover and cook on Low 10-12 hours.
Variable amounts are for 3-1/2 or 5 quart pots. I
make mine up the night before and refrigerate. My
hubby (an early riser) puts it on about 7 AM and it
cooks all day. There is lots of gravy, which may be
thickened with cornstarch if de- sired. Sometimes
instead of potatoes, I cook large elbow macaroni
separately (Muellers Ready-cut) and put the >>>>>>
leftover macaroni in the bowl with leftover stew to
soak up the good gravy. I also add a drained can of
cut green beans to the veggies (during the last 4
hours) in that case.
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