Crock Pot Stew
|Beef round steak/Chuck steak||4 Pound, cut into 1 1/2 inch cubes (1 1/2 Inches Thick)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Cracked pepper||1⁄2 Teaspoon|
|Carrots||3 , pared, split lengthwise and cut in half|
|Celery stalks||2 Large, cut into 1 inch pieces|
|White onions||6 Small|
|New potatoes||8 Small, peeled|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Frozen green peas/Corn / green beans / lima beans||10 Ounce, thawed (1 Package)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Dry red wine/Water||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Teaspoon|
|Kitchen bouquet||2 Teaspoon|
|Canned tomato wedges||14 1⁄2 Ounce, drained (Or Slices, 1 Can)|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
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.