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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 8 |
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This recipe came with our crock pot instructions 15 years ago and it's been well used. We love coming home from skiing to a pot of stew. Another serving addition to this recipe that comes from my husband's grandparents, is to serve up the stew in a bowl and top with a scoop of cottage cheese and then sprinkle with seasoned salt. It sounds funny but is so.....tasty, I recommend you try it that way if you like cottage cheese. If you want the stew a bit thicker you can leave the lid off the last 1/2 hour or so and turn the heat up to high. Ingredients:
2 lbs beef stew meat, cut in 1-inch chunks |
1/4 cup flour |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 1/2 cups beef broth |
1 teaspoon worcestershire sauce |
2 onions, chopped |
2 stalks celery, sliced |
1 1/2 cups frozen peas |
1 bay leaf |
1 teaspoon paprika |
4 carrots, sliced |
3 potatoes, diced |
cottage cheese (optional) |
Directions:
1. Place meat in crock pot.
2. Mix flour, salt and pepper.
3. Pour over meat and stir to coat meat with flour.
4. Add remaining ingredients except peas and stir to mix well.
5. Cover and cook on low 10-12 hours.
6. Add the frozen peas during the last hour of cooking.
7. Stir thoroughly before serving.
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