Sheri's Slow Cooker Beef Stew |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 6 |
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I love beef stew. I am not fond of canned stew and have read many recipes and finally just took a little from one and a little from another and just added the things I like. This one my family loved so it's a keeper! Ingredients:
3 large potatoes, peeled,diced |
1 cup sliced carrot |
1 1/2 lbs beef stew meat, cut up bite sized |
1/2 cup olive oil |
1/2 cup flour |
4 cups beef broth |
1 medium onion, grated |
1 (15 ounce) can corn, drained |
1 (4 ounce) can sliced mushrooms, drained |
1 tablespoon dried parsley |
1 teaspoon dried sage |
1/2 teaspoon dried marjoram |
2 teaspoons salt |
1/2 teaspoon black pepper |
Directions:
1. Place diced potatoes and sliced carrots in a large microwave safe bowl, cover and cook in microwave for six minutes until potatoes are partially cooked.
2. Heat oil in a large skillet.
3. Place flour in a gallon sized plastic bag and coat meat.
4. Brown meat in skillet.
5. (Remaining flour in bag will be used as thickener) Put potatoes and meat in crock pot.
6. Add remaining ingredients.
7. Add flour from bag along with enough to make 1/3 of a cup of flour.
8. Stir well and let simmer on low for 4 hours.
9. If not to desired thickness you may remove cover and turn to high, stir every so often.
10. Or add more flour or some cornstarch dissolved in a little water.
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