Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 366
  • Fat:
  • 16 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 91 mg
  • Sodium:
  • 436 mg
  • Carbohydrate:
  • 34 g
  • Fiber:
  • 5 g
  • Protein:
  • 27 g
  • Diabetic Exch:
  • 3 meat, 2 starch.

Autumn Beef Stew

Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.

SERVINGS

8

CATEGORY

Main Dish

METHOD

Slow Cooker

PREP

15 min.

COOK

480 min.

TOTAL

495 min.

INGREDIENTS

  • 12 small red potatoes, halved
  • 1 pound carrots, cut into 1-inch pieces
  • 1 large onion, cut into wedges
  • 2 pounds lean beef stew meat, cut into 1-inch cubes
  • 1/3 cup butter
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper

DIRECTIONS

Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
    Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008