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Thursday, December 29, 2005 

Beef Stew


1 ½ pounds stew beef
1-2 cups carrots, chopped
3-4 large potatoes, cut into equal small chunks
1 large onion cut into wedges
1 cup of beef broth
1 clove of garlic minced
1 tablespoon flour
1 bay leaf
1 tablespoon of worcestershire sauce
1 tablespoon steaksaucee
1 tablespoon ketchup


Cut stew beef into bite size pieces, dredge in four with salt and pepper. In a skillet, sear meat for about 2 minutes over high heat. Meat should just begin to turn brown. DO NOT OVER COOK. Place meat into crock-pot. Wisk flour into beef broth. In a large bowl combine beef broth mixture, garlic, onion, carrots, potatoes, steaksaucee, ketchup and worcestershire sauce. Gently fold mixture together. Pour mixture over beef. Add bay leaf. Add water until meat is covered. Cook on high for 5-6 hours or on low for about 10 hours. Stir occasionally.

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