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  • Crockpot Beef Stew

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    Crockpot Beef Stew
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 1/2 lb Beef, extra lean
    • 7 x Carrots, 2" chunks
    • 2 1/2 x Potatoes, cut in eighths
    • 2 1/2 x Onions, sweet, cut in 1/4" slices, slices cut in half and separated into rings.
    • 1 x Tomatoes, Italian-style canned,stewed tomatoes, undrained (or possibly plain)
    • 2 Tbsp. Flour (or possibly 3)
    • 1 tsp Salt
    • 1/4 tsp Pepper
    • 1/4 tsp Thyme
    • 1/4 tsp Basil
    • 2 Tbsp. Worcestershire sauce (or possibly 3)

    Directions

    1. Layer the veggies and meat (in which order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hrs.
    2. Variable amounts are for 3-1/2 or possibly 5 qt pots. I make mine up the night before and chill. My hubby (an early riser) puts it on about 7 AM and it cooks all day. There is lots of gravy, that may be thickened with cornstarch if de- sired. Sometimes instead of potatoes, I cook large elbow macaroni separately (Muellers Ready-cut) and put the )))))) leftover macaroni in the bowl with leftover stew to soak up the good gravy. I also add in a liquid removed can of cut green beans to the veggies (during the last 4 hrs) in which case.

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