"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for SIMPLE CROCKPOT BEEF STEW, by Arleen Krebs, is from Sacred Heart Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 carrots cut in 1 inch pieces 3 celery stalks cut in l inch pieces 2 large potatoes, peeled and cut in ½ inch pieces l ½ c. chopped onions 3 cloves chopped garlic l bay leaf l ½ tbsp. Worchestershire sauce ¾ tsp. dried thyme ¾ tsp. dried basil ½ tsp. black pepper 2 lbs. lean beef stew meat cut in 1 inch pieces l - 14 ½ oz. candiced tomatoes, undrained l - 14 ½ oz. can reduced sodium beef broth ¼ c. all purpose flour ½ c. cold water
LAYER IN ORDER the first l3 ingredients. Cover and cook on LOW 8 – 9 hours.
Remove beef and vegetables to large serving bowl. Cover and keep warm. Discard bay leaf. Turn cooker to HIGH AND COVER. Mix flour and water in small bowl till smooth. Add ½ c. liquid from crockpot and mix well. Slowly stir this mixture into crockpot, cover and cook 15 minutes till thickened. Pour sauce over stew and serve immediately.
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