Tuesday, February 26, 2008

Slow-cooked Beef Stew

"The original recipe called for a crock pot / slow cooker. I found that it didn't all fit in my crock pot, so I transferred it to my large Farberware pot and baked it. I suppose you could also use a roasting pan."


2 lbs. beef roast cut into 1 in. cubes

1/3 cup flour

2 tablespoons olive oil

1/2 teaspoon seasoned salt

1/2 teaspoon ground black pepper

2 cloves garlic minced

2 bay leaves

1 teaspoon paprika

1 packet McCormick's Beef Stew Seasoning

1 tablespoon worchestershire sauce

1/2 cup red wine

1 onion, chopped

1 1/2 cups beef broth

3 potatoes, diced

4 carrots, sliced

1 stalk celery, chopped

4 fresh mushrooms, sliced (optional)


Chop onions (keep seperate), celery, carrots, potatoes, and mushrooms and set aside. In small bowl mix together flour, salt and pepper, then place in large plastic zipper bag along with meat cubes; shake to coat. Saute beef and onions with oil in large fry pan until meat is browned and onions are softened. Transfer to pot. In large bowl combine beef broth, wine and worchestershire sauce, stir and pour into fry pan (without heat on). Stir to mix in any drippings from pan. Transfer broth mixture to pot. Add all the remaining ingredients to pot and stir.

Crock Pot: Cook on Low 10-12 hours or on High 4-6 hours

In Oven with lid: Bake on 350 degrees for 1 hour and reduce heat to 200 degrees for six hours

Serves 6

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