The Best Beef Stew
the Editors of Publications International, Ltd.
The Best Beef Stew
Yield
Makes 8 servings
Ingredients
| 1/2 | cup plus 2 tablespoons all-purpose flour, divided |
| 2 | teaspoons salt |
| 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 |
| 3 | tablespoons water |
Preparation
- 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.
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