You are here

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)
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish
Crock Pot

Rate It

Your rating: None
Average: 4.5 (21 votes)


Crock Pot Stew Recipe