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2 1/2 lb Stew beef; 2" cubes
8 Carrots (cut diagonally in 2 "pieces)
3 md Idaho potatoes; chunked
2 lg Onions; (Spanish or Vidalia)
1 cn Italian stewed tomatoes
1 Tomatoes; (14-1/2 oz can)
2 tb Flour
1 Seasoned pepper; to taste
1/4 ts Thyme
1/4 ts Basil
1/4 ts Oregano
1 tb Worcestershire sauce
Place half of veggies in the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of veggies and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. Serve with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.
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