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Italian Beef Stew

2-3 lbs. lean beef chuck roast cut into 1" cubes, or beef stew meat
2 large carrots, peeled and sliced into pennies
2 large potatoes, peeled and cubed
2 ribs celery, diced
8 ounces frozen green peas
8 ounces frozen corn
1 Tablespoon of Kitchen Bouquet browning sauce or Gravy Master
8 ounces of tomato puree or tomato sauce
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

Mix it all together. Cook on low in the slow cooker for at least 8-10 hours or until meat and veggies are tender. If you want, you can throw the peas in at the last hour, since some people don't like them too soft (it doesn't bother me either way when they are in a stew). If you don't like the Italian spices, just follow the recipe for the meat and veggies but add your own spice mix.

Some general comments about this recipe:

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