Beef Stew

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.

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