"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

BEEF STEW Recipe

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This recipe for BEEF STEW, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Stevens

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs beef stew meat, cut inot bite-sized pieces
1 tsp salt
1 tsp pepper
1 med onion, chopped
2 celery ribs, sliced
2 c baby carrots
4-5 small red potatoes, cut into bite sized pieces
1- 6 oz can tomato paste
32 oz beef broth
2 tbsp Worcestershire sauce
2-3 galic cloves, minced
1 tbsp dried parsley
1 tbsp oregano
1/4 c flour
1/4 c water
1 c frozed peas
1 c rozen corn

Directions:
Directions:
Combine all ingredients except flour, water peas & corn in gallon sized ziplock bag. Seal & place in freezer. (or continue with below instructions.*)
When ready to use, thaw in fridge for 24 hours. Empty thawed contents into crock-pot and *cook on low for 10 hours or high for 6-7 hours. About 30 min before serving, mix the flour and water together, and pour into crock-pot. Mix well. Add in frozen corn & peas. Cover and continue cooking for 30 minutes.

Personal Notes:
Personal Notes:
From Sherry Stevens - This works great for make ahead meals.

 

 

 

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