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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
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This recipe is from my mom's booklet that came with her Crock Pot from the 70's (the cover has the newest, latest Crock Pots in browns and greens!) I've been staying with her and I made this stew for us tonight. It made me remember how much I enjoyed it growing up. Nothing fancy, but good, thick, tasty stew. Good comfort food! Ingredients:
2 lbs beef chuck or 2 lbs stew meat, cut 1-inch cubes |
1/2 cup flour |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 1/2 cups beef broth |
1 teaspoon worcestershire sauce |
1 garlic clove |
1 bay leaf |
1 teaspoon paprika |
4 carrots, thickly sliced |
3 potatoes, diced (i like yukon gold) |
2 onions, thickly chopped |
1 stalk celery, thickly sliced |
2 teaspoons kitchen bouquet (optional, i didn't use it) |
Directions:
1. Place meat in Crock Pot.
2. Mix flour, salt and pepper and pour over meat; stir to coat with flour.
3. Add remaining ingredients and stir to mix well.
4. Cover and cook on Low 10-12 hours or High 4-6 hours.
5. Stir stew thoroughly before serving.
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