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Autumn Beef Stew
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |