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Beef Stew Recipe

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This recipe for Beef Stew, by , is from NBCC 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!

Cindy Seay


2 pounds beef stew meat
1/3 cup flour
1-2 tablespoons oil
4 medium potatoes washed and cubed (I usually peel mine too but it isn't necessary)
3 cups carrots baby carrots or diced carrots, either way
1 cup celery diced (optional)
2 teaspoons garlic minced
1 can diced tomatoes
3 cups beef broth
2 tablespoons ranch seasoning



Toss the meat and flour in a ziplock bag, zip it up and shake well to coat.
Heat your oil in a skillet over medium-high heat. Add the coated meat and garlic. Brown on all sides.
While that's cooking, prep your veggies (Peeling is optional but if you're using whole carrots, I would recommend it). Toss them in the slow cooker as you chop them up.
Mix 1 cup of the broth with the leftover flour and pour it over the meat in the skillet. Give it about 5 minutes to thicken up, make sure and stir it every few minutes.
Once meat mixture has thickened up, pour it in the crockpot too.
Add the remaining ingredients and stir well.
Cover and cook on low for 6 to 8 hours.




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