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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 Melody's Favorite Recipes, 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 1/2 lbs potatoes, peeled and cubed
6 medium carrots, cut into 1-inch slices
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tbsp all-purpose flour
1 1/2 lbs beef stew meat, cut into 1-inch cubes
3 tbsp canola oil
1 can (14 1/2 oz) diced tomatoes, undrained
1/2 to 1 cup beef broth
1 tsp ground mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/2 tsp browning sauce
Directions:
Directions:
Layer the potatoes, carrots, onion and celery in a 5 qt slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1 1/2 hrs. Reduce heat to low; cook 7-8 hrs longer or until the meat and vegetables are tender.

 

 

 

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