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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Stew-Crockpot Recipe

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This recipe for Beef Stew-Crockpot is from ROYAL GRAYCE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds beef stew meat, cut
into 1” cubes
1/2 t seasoned salt
1/2 t black pepper
1 clove garlic, minced
1 bay leaf
1 t paprika
1 t Worcestershire sauce
1 onion, chopped
1 1/2 C beef broth
1/2 C dry red wine (optional)
4 potatoes, cubed
8 carrots, sliced
1 stalk celery, chopped
1 pkg McCormick beef stew seasoning
2 T cornstarch
Directions:
Directions:
Place meat in slow cooker. In a small bowl mix together the Worcestershire sauce, beef broth, red wine, seasoned salt, and pepper; pour over meat. Stir in the garlic, bay leaf, paprika, onion, potatoes, carrots and celery. Cover, and cook on Low for 10-12 hours, or on High for 4-6 hours. When the stew is finished, pour off liquid into a skillet or saucepan. Combine 2 T cornstarch with 2/3 T water and stir until well blended. Bring stew liquid to a boil, slowly stir in cornstarch mixture, whisking constantly until thickened. Transfer to bowl with meat and vegetables and serve. OPTIONAL: Put stew and gravy into a 9x13 baking dish. Cover with a single layer of prepared biscuits. I pull them apart into two biscuits so they’re not so thick. Bake according to biscuit directions or until golden brown. Biscuits will be soppy on bottom from soaking up gravy. Yum!

 

 

 

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