Beef Stew
- 1 1/2 to 2 lbs beef stew meat, cut into 1 -inch cubes
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 clove garlic*, minced
- 1 bay leaf
- 1 teaspoon paprika
- 4 shiitake mushrooms*, sliced
- 2 medium carrots, sliced
- 2 medium red potatoes, diced
* I substituted garlic clove with 1/2 teaspoon minced garlic from a purchased jar of minced garlic. I also substituted the mushrooms for a can of mushrooms, drained.
Directions:
1. Place beef in crock slow cooker. Mix together flour, salt and pepper; sprinkle over beef. Stir to coat each piece of beef with flour.
2. Add remaining ingredients and stir to mix well. Cover; cook on LOW 10 to 12 hours or on HIGH 4-6*. Stir stew before serving.
* My stew was done just after 4 hours on high. This may be because the original recipe called for celery and onions and I didn’t have those included.
