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Autumn Beef Stew

12 small red potatoes -- halved
1 pound carrots -- cut into 1" pieces
1 large onion -- cut into wedges
2 pounds lean beef stew meat -- cut in 1" cubes
1/3 cup butter or stick of margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley -- flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper


Place potatoes, carrots and onion in a 5-qt slow cooker. In a large skillet, brown beef in butter, Transfer beef to slow cooker with a slotted spoon.

Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

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