Sunday, April 1, 2012

Beef Stew in the Crock Pot

2 lb. stew beef
3/4 cup flour
1 tsp. garlic powder
1 tsp. paprika
2 tbsp. vegetable oil
1 onion, quartered
1 clove garlic, minced
2 cups beef broth or bouillon
1 tsp. salt, or to taste
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1 -2 bay leaves
dash allspice, optional
6 carrots, cut in pieces
6 med. white potatoes, cut in pieces
1/2 cup cold water
1/4 cup flour

Combine flour, paprika and garlic powder in a plastic bag. Coat stew beef in flour mixture and brown in hot oil in a large skillet; transfer to the crock pot.

Add the remaining ingredients except for 1/2 cold water and 1/4 cup flour.

Cook on low for 9 to 11 hours.

About 30 minutes before serving, mix together the flour and cold water; add to the pot. Turn on high and cook until thickened. Serves 6-8.

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