Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Crockpot Stew With Gravy




Source of Recipe


Carolyn~(strongone)


List of Ingredients




2 Lbs. Beef Stew Meat
5-6 Med. Russet Potatoes
About 1 Lb. Baby Carrots
1 Large Vidalia Or Texas Sweet Onion
1 Lb. Baby Portobello Or Crimini Mushroom Caps
1 Cup All Purpose Flour
1 Envelope Lipton Onion Soup Mix
1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Garlic Powder
2 Bay Leaves


Recipe



Peel and cut the potatoes and onion into large cubes, and wash the carrots, set aside.

In a large ziploc plastic bag, combine flour, salt, pepper and garlic powder. Place 8-10 pieces of stew meat at a time in bag and shake until all sides of the meat are coated. Place the meat in a preheated heavy skillet with enough vegetable oil to cover the bottom. Cook over high heat until meat is browned on all sides on the outside, then IMMEDIATELY remove to paper towel covered plate. The meat will bleed quite a bit. Continue process until all the meat is browned.

Scrape all drippings off the bottom and sides of pan, and add 1/2 of the remaining flour, mixing over heat until a thick roux is formed. Add the onion soup mix and 1 cup of water. Continue cooking until water is absorbed, stirring constantly. Remove from heat and add 1 cup of water, stirring until smooth.

In crockpot, layer meat, potatoes, carrots and onion, in that order. Pour gravy over top, add the bay leaves. Pour 1/2 cup water over everything, cook on high for about 8 hours.

At the 8 hour mark, add the cleaned mushroom caps, pushing them into the broth with a spoon and continue cooking on high in the crockpot for 1 hour.
Serve with California sourdough bread
Enjoy!