CROCK POT STEW
Source of Recipe
Pat T
List of Ingredients
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.
From Taste of HomeRecipe
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