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Beef Stew/CP
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: * * * * *
| 2 pounds | beef chuck or stew meat |
| , (cut in 1" cubes | |
| 1/4 cup | flour |
| 1 1/2 teaspoons | salt |
| 1/2 teaspoon | pepper |
| 1 1/2 cups | beef broth |
| 1 teaspoon | Worcestershire sauce |
| 1 clove | garlic, minced |
| 1 | bay leaf |
| 1 teaspoon | paprika |
| 4 | carrots, sliced |
| 3 | potatoes, diced |
| 2 | onions, chopped |
| 1 stalk | celery, sliced |
| 2 teaspoons | Kitchen Bouquet, optional |
*** Added Garlic salt, 1 tsp. Basil, 1/2 tsp parsley and Beef Boullion
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. To
cook on the stove: 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.
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