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Over night beef stew

List of Ingredients

Over night beef stew
8to 10 serving

3 large celery stalks, cut into ½-inch slices
1 large onion, cut into 16 wedges
1bag peeled baby carrots (16 ounces)
2 Tbsp ground coriander
1 Tbsp ground ginger
1 Tsp salt
1/4tsp ground nutmeg
1/4Tsp dried thyme
1/4Tsp coarsely ground black pepper
4 pound boneless beef chuck for stew cut into 2-inh pieces
1 can stewed tomato (14&1/2 ounce)




Recipe


1. Mix celery, onion, and carrots in bottom of 5 ½ to 6 quart slow cooker pot. In large bowl, combine coriander, ginger, salt, nutmeg, thyme, and pepper ; add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef. It’s not necessary to stir
2. Cover pot with lid and cook on low setting as manufacture directs, 8 to 10 hours or until beef is fork tender.
3. When beef is tender and ready to serve, strain stew over 3-quart sauce pan; return beef and vegetables to slow cooker pot. Skim and discard fat from liquid in saucepan. Heat liquid in sauce pan to boiling over high heat. Meanwhile, in cup, with fork, mix flour with 1/8 cup water until smooth. Gradually whisk flour mixture into liquid; beat to boiling, boil 1min until gravy thickens slightly, stirring occasionally . Pour gravy over beef and vegetables in pot.