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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Hearty and comforting any time of the year, this healthy slow-cooked stew is one of our favorites. âJanine Talbot, Santaquin, Utah Ingredients:
6 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt, divided |
1 teaspoon pepper, divided |
2 pounds beef stew meat |
1/4 cup olive oil |
4 medium potatoes, peeled and cubed |
6 medium carrots, sliced |
2 medium onions, halved and sliced |
4 celery ribs, sliced |
2 cans (14-1/2 ounces each) beef broth |
2 cans (11-1/2 ounces each) v8 juice |
2 teaspoons worcestershire sauce |
6 garlic cloves, minced |
2 bay leaves |
1 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/2 teaspoon paprika |
6 tablespoons cornstarch |
1/2 cup cold water |
Directions:
1. Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
2. Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, garlic, Worcestershire sauce, bay leaf, thyme, basil, paprika and remaining salt and pepper; pour over top.
3. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves. Yield: 10 servings.
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