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Beef Stew Crock 2 Recipe

Monday, December 21, 2009

Beef Stew Crock  2 Recipe Ingredients

2 lb Beef chuck or stew meat,
cut in 1" cubes
1/4 cup Flour
1 1/2 tsp Salt
1/2 tsp Pepper
1 1/2 cup Beef broth
1 tsp Worcestershire sauce
1 Clove garlic, minced
1 Bay leaf
1 tsp Paprika
4 Carrots, sliced
3 Potatoes, diced
2 Onions, chopped
1 Stalk celery, sliced
2 tsp Kitchen Bouquet (optional)

Beef Stew Crock  2  Recipe Procedure

1 Place meat in crock pot. Mix flour, salt and pepper and pour over meat; stir
to coat meat with flour. Add remaining ingredients and stir to mix well.
Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees)
for 4 to 6 hours. Stir stew thoroughly before serving.
2 To cook on the stove:
3 Mix the flour, salt and pepper together. Coat meat with flour mixture. In a
large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a
little meat at a time until all is browned). Place meat in a large pot and add
about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots,
onions and celery. Stir to mix. Cook over medium heat until it comes to a
slow boil, reduce to low and continue cooking (4 hours or so) until the liquid
is reduced and meat is tender, stirring frequently. Add potatoes and continue
cooking about another 30 minutes or until potatoes are tender. Do not use
Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken.
Servings: 1 


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