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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Delicious easy Stew, great for middle of the week! Ingredients:
3 cups potato cubes or mini potatoes, halved |
2 cups each, baby carrots and sliced celery |
1 small onion, cut into wedges |
2 bay leaves |
1 1/2 lb (about 750 g) stewing beef cubes |
1/4 cup flour |
1/4 tsp. ground black pepper |
1 tbsp canola oil |
2 cups ready-to-use beef broth |
1/2 tbsp worcestershire sause |
1 tbsp chopped fresh thyme leaves |
2 cloves garlic, minced |
Directions:
1. Combine vegetables in 41/2 qt. slow cooker. Add bay leaves
2. Place stewing beef, flour and pepper ino sealable platic bag and toss to coat beef.
3. Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef onto of vegetables in slow cooker.
4. Add broth, worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.
5. Cook, covered on High setting for 4 hours, or until the beef reacbes an internal temp of 165'F and is fork tender. (or on Low for 7-8 hrs)
6. Discard bay leaves before serving.
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