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Beef Stew

2 pounds blade simmering steak
1/3 cup flour
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon garlic salt
2 cups water -- mixed with 2 envelopes OXO
1/2 teaspoon Worcestershire sauce
6 carrots, peeled -- cut in 1" pieces
6 Yukon Gold potatoes -- peeled and quartered
1 medium onion -- chopped
2 stalks celery -- cut in 2" pieces
1/4 cup water
6 tablespoons Bisto gravy maker -- or cornstarch


Remove fat from meat and discard. Cut meat away from bone and into 1 1/2 inch pieces. Place meat chunks in slow cooker. Mix flour, salt, pepper and garlic salt together and sprinkle over meat. Stir to coat meat. Add 2 cups of water mixed with OXO, and Worcestershire sauce. Add prepared vegetables. Cover and cook on low for 10 to 12 hours, or on high for 4 to 6 hours. About 1/2 hour before the stew has finished cooking, add the Bisto mixed with the 1/4 cup of water. (This will thicken stew. ) Stir stew to mix, and serve. Great with homemade bread.

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