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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
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My husband loves beef stew and after years of modifying and playing with recipes, this is the one I've come up with and always use. Ingredients:
1 cup butter (or margarine) |
1 cup flour |
3 cans beef broth |
1 can chicken broth |
1 cup red wine |
2 tablespoons red wine vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon sea salt |
1 tablespoon crushed pepper |
1 tablespoon paprika |
2 cloves of garlic |
6 large potatoes |
3 stalks of celery |
2 carrots |
1 can of corn |
stew beef (your choice on amount) |
1 large yellow onion |
2 stalks green onion |
Directions:
1. This recipe is proportioned for a 6 quart crock pot.
2. Start with a roux, 1 cup butter, melted in a large saucepan, stir in 1 cup flour and stir like mad until it becomes an even paste with no lumps. Slowly stir in beef broth. (The chicken broth will be added to the crock pot later when you dump everything else in. Chicken broth generally has more flavor than beef broth so it's used to kick up the flavor a little bit.)
3. Add your spices and sauces, mix thoroughly and dump into the crock pot at low heat.
4. Prepare vegetables, I usually just dice everything bite size, and dump into crock pot.
5. Now, I started the recipe at noon and the potatoes were not as soft as they should have been by six on low heat, but if you start in the morning before work (or the night before), it will be ready for dinner that evening.
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