Ingredients: |
Ingredients: 2 lb. beef chuck roast, cut into 2" chunks (excess fat removed)
½ c. flour
½ tsp. season salt
½ tsp. black pepper
1 tsp. garlic powder
2 - 3 T. canola oil
1 c. sliced mushrooms
1 T. chopped or sliced garlic
3 c. beef stock or substitute a can of pale beer for half of it
1 T. soy sauce
1 T. A.1. steak sauce
2 yellow onions, sliced
12 baby yellow potatoes like Yukon gold, cut in halves
4 carrots, cut into 1 in. chunks
1 stalk celery, diced
½ c. petite diced tomatoes (I used Del Monte with garlic and olive oil)
1 T. Italian seasoning or Penzy's Tuscan Sunset
2 bay leaves
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Directions: |
Directions:Heat oil in a cast iron or ceramic skillet. Combine flour, salt, pepper and garlic powder in a dish. Dredge beef chunks in mixture and add to hot oil; saute until nicely browned -- do not crowd.
While beef is browning, layer onions, potatoes, carrots, celery, and diced tomatoes (in that order) on the bottom of a slow cooker or heavy dutch oven. Remove browned beef from skillet and place on top of vegetables. Add mushrooms and chopped garlic to hot skillet (add a little oil if needed) and lightly brown. Remove to cooker pot.
Remove skillet from heat. Add broth, scraping up brown bits, A.1., and soy sauce to the leftover flour and whisk smooth (if you used up all of the flour, add 1 T.). Pour over top of all ingredients. Cook on low 6 hours in slow cooker or until meat and veggies are tender. If using dutch oven, cover tightly and cook in 325º oven about 3 hours. |
This recipe for Beef Stew is from