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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Beef Stew Recipe

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This recipe for Slow Cooker Beef Stew is from , 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:  
1 large onion
2 medium carrots, peeled and thinly sliced
2 large potatoes, cut into 1/2" chunks
1 cup fresh green beans cut into bite-sized pieces
1 lb. stew-meat beef chunks
1 bay leaf
1 tsp. fresh thyme
1 clove garlic, crushed
3 cups beef stock
2 Tblsp. light brown sugar
3/4 tsp. salt
2 tsp. Worcestershire sauce
pepper to taste
3 Tblsp. flour
2 tsp. tomato paste
Directions:
Directions:
Put the ingredients except for the flour and tomato paste into the slow cooker and stir to combine.
Cover and cook on low for 8 to 9 hours or high for 4 to 5 until the beef is tender and potatoes are fork-tender.
Stir the stew once or twice as it cooks if possible.
30 minutes before serving, transfer a ladle-ful of broth to a small mixing bowl.
Add the flour and tomato paste. Whisk until smooth, then stir the mixture back into the stew and cook for the remaining half hour.

 

 

 

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