Favorite Beef Stew the Editors of Publications International, Ltd.
Favorite Beef Stew
Makes 6 to 8 servings
|3||carrots, cut lengthwise into halves, then cut into 1-inch pieces|
|3||stalks celery, cut into 1-inch pieces|
|2||large potatoes, peeled and cut into 1/2-inch pieces|
|1-1/2||cups chopped onions|
|3||cloves garlic, chopped|
|4-1/2||teaspoons Worcestershire sauce|
|3/4||teaspoon dried thyme leaves|
|3/4||teaspoon dried basil|
|1/2||teaspoon black pepper|
|2||pounds beef for stew, cut into 1-inch pieces|
|1||can (14-1/2 ounces) diced tomatoes, undrained|
|1||can (14-1/2 ounces) reduced-sodium beef broth|
|1/2||cup cold water|
|1/4||cup all-purpose flour|
- Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, Worcestershire sauce, thyme, basil, pepper, bay leaf, beef, tomatoes with juice and broth.
- Cover and cook on LOW 8 to 9 hours.
- Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Increase heat to HIGH. Blend water and flour in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables. Serve immediately.
|Serving Size:||1/6 of stew|
|Total Fat||8 g|
|Calories from Fat||20 %|
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