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Nesco Beef Stew

Source of Recipe


Lee's Kitchen






List of Ingredients



• 3 1/2 Lb boneless beef chuck
  
• 2 tsp Penzeys Bay Leaf Seasoning Blend
  
• Flour
  
• 2-3 Tbl canola oil
  
• 2 tsp beef soup base
  
• 1 15oz can beef broth
  
• 1 10 3/4 oz beef consomme
  
• 2 Cups water
  
• 1 15 oz can tomato puree
  
• Herb & garlic seasoning to taste
  
• Cracked pepper to taste
  
• Penzeys Bay Leaf Seasoning Blend to taste
  
• Sugar to taste (optional)
  
• 4 Large red potatoes, peeled & cut into 2" cubes
  
• 1 lb Baby carrots
  
• 3 Medium onions, peeled and cut into 2: cubes
  






Instructions



1. Rub both sides of chuck with Penzeys Bay Leaf Seasoning Blend. Wrap in plastic wrap and refrigerate for several hours.
   
   
2. Cut chuck into 2" cubes. Dredge in flour & brown in hot canola oil.
   
   
3. Place browned beef cubes into an 8 or 12 quart Nesco cooker with beef broth, beef consomme, beef base and water. Cook at 350 degrees for one hour or until beef is somewhat tender.
   
   
4. Add tomato puree and seasonings. Add sugar if seasoning is too sharp or tomato taste is too strong. Add a little more water if necessary. Add cracked pepper if desired. Cook for additional 30 minutes.
   
   
5. Salt carrots and potato cubes. Add to broth and stir so that vegetables are covered with broth. Reduce heat to 325 and cook until potatoes and carrots are almost tender.
   
   
6. Add onion and continue cooking until vegetables and beef cubes are tender. Adjust seasoning to taste.
   
   
7. If stew broth is too thin, thicken with a little cornstarch mixed with cold water.