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2 1/2 pounds stew beef -- 2" cubes
8 carrots -- cut diagonally 2" chunks
3 medium Idaho potatoes -- chunked
2 large Spanish or Vidalia onions
1 can italian stewed tomatoes (14-1/2 oz can)
2 tablespoons flour
seasoned pepper -- to taste
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon worcestershire sauce
Halve the onions lengthwise and cut into rings. Peel and chunk carrots and potatoes. Place half of the vegetables in the pot; add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of vegetables and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. In slow cooker, cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately.
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