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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 8 |
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When there's a chill in the air, nothing beats this stew. Seasoned with thyme and dry mustard, the hearty slow-cooked stew is chock-full of tender carrots, potatoes and beef.—Earnestine Wilson, Waco, Texas Ingredients:
1-1/2 pounds potatoes, peeled and cubed |
6 medium carrots, cut into 1-inch slices |
1 medium onion, coarsely chopped |
3 celery ribs, coarsely chopped |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 pounds beef stew meat, cut into 1-inch cubes |
3 tablespoons canola oil |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup beef broth |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1/2 teaspoon browning sauce |
Directions:
1. Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
2. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender. Yield: 8 servings.
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