 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
|
Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas. Ingredients:
12 small red potatoes, halved |
1 pound carrots, cut into 1-inch pieces |
1 large onion, cut into wedges |
2 pounds beef stew meat, cut into 1-inch cubes |
1/3 cup butter |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup water |
1 teaspoon salt |
1 teaspoon dried parsley flakes |
1/2 teaspoon celery seed |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
Directions:
1. Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
2. Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.
|
|