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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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My gourmet cooking teacher in college was the dietitian for Greenview Hospital near my home. During a visit (of course, due to diabetes) I had this beef stew. Anne gave me the recipe and I had to scale it down tremendously. It is deeelish and I always requested more from the hospital kitchen. Ingredients:
1 1/2 lbs beef stew meat, cut into 1-inch pieces |
ground black pepper |
1/4 cup flour |
1 tablespoon oil |
2 1/2 cups cubed potatoes |
4 carrots, sliced (about 2 cups) |
2 medium onions, cut into wedges |
4 garlic cloves, minced |
3 1/4 cups beef broth |
1 tablespoon worcestershire sauce |
1 bay leaf |
1 cup peas |
Directions:
1. Season the beef with black pepper and coat with 2 tablespoons flour. Heat oil in large skillet over medium-high heat. Add beef and cook until browned, stirring often.
2. Place the potatoes, carrots, onions and garlic in large crock pot. Top with beef. Add 3 cups broth, Worcestershire, and bay leaf.
3. Cover and cook on high for 5-6 hours or until beef is fork-tender.
4. Mix the remaining flour and 1/4 cup broth. Add flour mixture and peas to cooker. Cover and cook 15 minute or until slightly thickened. Take out the bay leaf. Serve!
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