 |
Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
|
This tasty and rich beef stew creates a thick sauce that goes great with bread. I find it much easier to prepare than on the stovetop or in the oven. Ingredients:
1/2 pound medium fresh mushrooms, quartered |
2 medium red potatoes, cubed |
3 medium carrots, sliced |
1 medium onion, chopped |
1 celery rib, thinly sliced |
1/4 cup king arthur unbleached all-purpose flour |
1 tablespoon paprika |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 pound beef stew meat, cut into 1-inch cubes |
1 can (14-1/2 ounces) beef broth |
4-1/2 teaspoons reduced-sodium teriyaki sauce |
2 garlic cloves, minced |
1 bay leaf |
Directions:
1. In a 3-qt. slow cooker, combine the mushrooms, potatoes, carrots, onion and celery.
2. In a large resealable plastic bag, combine the flour, paprika, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Place over vegetable mixture.
3. Combine the broth, teriyaki sauce, garlic and bay leaf; pour over beef.
4. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Discard bay leaf. Yield: 6 servings.
|
|