This is a great meal for a cool fall day! It takes a little prep work but comes out beautifully. You can also doctor it up any way you want. For example, I omitted the onions and added corn. You can also add some red wine for richer flavor.
INGREDIENTS:
2 pounds beef stew meat, cut
into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire
1 onion, chopped
1 1/2 cups beef broth or chicken (I used chicken and it was just as yummy)
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
DIRECTIONS:
1.
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
INGREDIENTS:
2 pounds beef stew meat, cut
into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire
1 onion, chopped
1 1/2 cups beef broth or chicken (I used chicken and it was just as yummy)
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
DIRECTIONS:
1.
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
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