The Best Beef Stew
YIELD Makes 8 servings
|1/2||cup plus 2 tablespoons all-purpose flour, divided|
|1||teaspoon black pepper|
|3||pounds beef stew meat, cut into 1-inch pieces|
|1||can (about 14 ounces) diced tomatoes|
|3||potatoes, peeled and diced|
|1/2||pound smoked sausage, sliced|
|1||cup chopped leek|
|1||cup chopped onion|
|4||stalks celery, sliced|
|1/2||cup chicken broth|
|3||cloves garlic, minced|
|1||teaspoon dried thyme|
Slow Cooker Directions
- Combine 1/2 cup flour, salt and pepper in large resealable food storage bag. Add beef; shake bag to coat beef. Place beef in slow cooker. Add remaining ingredients except remaining 2 tablespoons flour and water; stir well.
- Cover; cook on LOW 8 to 12 hours or on HIGH 4 to 6 hours.
- One hour before serving, increase heat to HIGH. Combine remaining 2 tablespoons flour and water in small bowl; stir until mixture becomes paste. Stir mixture into slow cooker; mix well. Cover; cook until thickened.
This recipe appears in: Stews
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