 |
Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 8 |
|
Simple, yummy and makes your house smell soooo good :) You can change up the veggies Ingredients:
1 large onion, halved and thinly sliced |
2 medium carrots, peeled and thinly sliced |
2 large potatoes, cut into 1/2-inch chunks |
1 to 1 1/2 cups of peeled and diced rutabaga (about 1/2 small rutabaga) |
1 cup fresh/frozen green beans, in bite-size pieces |
1 pound beef stew-meat chunks |
1 bay leaf |
1/2 teaspoon dried thyme |
1 clove garlic, crushed |
3 cups of beef stock |
2 tablespoons light brown sugar |
3/4 teaspoon salt |
2 teaspoons worcestershire sauce |
pepper to taste |
3 tablespoons all-purpose flour |
2 teaspoons tomato paste |
Directions:
1. Put everything but the flour and the tomato paste in a slow cooker; stir once or twice
2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.
3. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour.
5. **** I always brown my meat first, so I never have to worry about it not cooking thru***
|
|