Tuesday, October 21, 2008

Slow-Cooker Beef Stew

{print this recipe}

Source: adapted from several recipes
Yields: about 6 servings

INGREDIENTS:
2 pounds beef stew meat, cut into 1 inch cubes
1/3 cup all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon paprika
1 packet McCormick's beef stew seasoning
1 potato, diced (or a handful of fingerlings, chopped)
2 medium-sized yams or sweet potatoes, peeled and chopped
1-2 carrots, sliced
add your other favorite root vegetables


DIRECTIONS:
If you have a little time to prep:
1. In a small bowl mix together the flour, seasoned salt, and pepper. Toss meat to coat.
2. Brown the meat in a little bit of olive oil. Don't cook through, just cook until browned. Transfer to slow cooker.
3. Saute onion and garlic in the same skillet. Transfer to slow cooker. Deglaze skillet with beef broth and Worcestershire. Pour into slow cooker.
4. Stir in the bay leaf, paprika, seasoning packet and vegetables.
5. Cover and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

If you are in a hurry to get out the door...
1. Place meat in slow cooker. In a small bowl mix together the flour, seasoned salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, seasoning packet, Worcestershire sauce, onion, beef broth, and vegetables.
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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