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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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A stew that will heat you up on a cold winter day. To thicken stew for a gravy base, mix 1 heaping tablespoon of cornstarch with 1/3 cup cold water and mix in for the last 1/2 hour of cooking time. Ingredients:
2 pounds cubed beef stew meat |
4 cups boiling water |
1 tablespoon lemon juice |
1 teaspoon worcestershire sauce |
1 clove garlic, crushed |
1 onion, diced |
1 bay leaf |
1 tablespoon salt |
1 teaspoon sugar |
1/2 teaspoon ground black pepper |
1/2 teaspoon paprika |
1/8 teaspoon ground allspice |
6 potatoes, cubed |
2 carrots, sliced |
1/2 cup whole kernel corn |
Directions:
1. In a slow cooker, combine the stew meat, boiling water, lemon juice, Worcestershire sauce and garlic. Stir in the onion, bay leaf, salt, sugar, ground pepper, paprika and allspice. Add the potatoes, carrots and corn.
2. Cook on HIGH for 2 hours.
3. Switch the slow cooker to LOW and cook for another 3 1/2 hours. Remove bay leaves before serving.
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