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    CROCK POT STEW


    Source of Recipe


    RT

    SLOW COOKER BEEF STEW

    1-1/2 lbs. potatoes, peeled and cubed
    6 medium carrots, cut into 1-inch slices
    1 medium onion, coarsely chopped
    3 celery ribs, coarsely chopped
    3 Tblsp. all-purpose flour
    1-1/2 lbs. beef stew meat, cut into 1-inch cubes
    3 Tblsp. vegetable oil
    1 can (14-1/2 oz.) diced tomatoes, undrained
    1 cup beef broth
    1 tsp. ground mustard
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 tsp. dried thyme
    1/2 tsp. browning sauce

    Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
    In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.

 

 

 


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