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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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from the book slow cooking by Joanna White. I've made some minor changes. Ingredients:
2 1/2 lbs beef stew meat |
1 large onion |
2 cloves garlic, minced |
4 -5 carrots, cut in chunks |
2 -3 stalks celery, cut into chunks or slices |
4 potatoes, cut in cubes |
1 (16 ounce) can beer |
salt and pepper, to season |
1 1/2 teaspoons oregano |
2 tablespoons tomato paste |
3 -4 tablespoons melted butter |
1/3 cup flour |
Directions:
1. Cut the beef into 1 squares.
2. Put all but the flour and butter into a slow cooker.
3. Put the cooker on low and cook 8-10 hours.
4. After 8-10 hours, mix the butter with the flour into a paste.
5. Stir the paste into the stew.
6. Adjust seasonings with salt and pepper or anything else you desire.
7. Turn cooker onto high and allow to thicken, maybe 20 minutes.
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