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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 8 |
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I came up with this after searching recipes and not quite finding what I wanted. Ingredients:
1 1/2 lbs stewing beef |
2 tablespoons flour |
1 teaspoon chili powder |
2 teaspoons oil |
4 potatoes, peeled and diced |
1 cup baby carrots, chopped |
2 medium zucchini, chopped |
1 large onion, chopped |
1 cup mushroom, sliced |
1 (14 1/2 ounce) can diced tomatoes (balsamic vinegar, basil and olive oil) |
1 (14 1/2 ounce) can tomato sauce |
1 tablespoon worcestershire sauce |
2 garlic cloves, minced |
1 teaspoon thyme |
1 teaspoon basil |
1 bay leaf |
Directions:
1. Put all prepared vegetables in the bottom of the crock pot including garlic.
2. Combine flour and chili powder in a large storage bag. Add stew beef and shake to coat.
3. Heat oil in a skillet and brown the coated meat.
4. Add meat to the crock pot.
5. Top with diced tomatoes and tomato sauce.
6. Cover and cook on low 10 to 12 hours.
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