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1 1/2 pounds stew beef, cut into 1" cubes
2 Tbs. cooking oil or bacon grease
4 medium carrots, sliced
4 medium white potatoes, peeled and cut into chunks
1 medium onion, peeled and quartered
2 Tbs. Worcestershire sauce
1 tsp. salt
1/4 tsp. black pepper
2 bay leaves
1/2 tsp. thyme
1/4 tsp. garlic powder
2 cups beef broth
1 cup of water
3 Tbs. corn starch
1/3 cup water
In a skillet, brown meat in hot oil or bacon grease. Layer carrots, potatoes, onion and browned meat in slow cooker. Add Worcestershire sauce, salt, pepper and spices. Pour broth and water over all.
Cover and cook on low heat for 8-10 hours or high heat for 4-5 hours. Half an hour before serving, remove bay leaves and add mixture of 3 T. corn starch and 1/3 c. of water to thicken. Turn to high for 30 minutes.
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