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Beef Stew
SUBMITTED by luv2cook, Logan County
“I love to use my slow cooker and have meals ready quickly for
supper.”
3 celery stalks, cut into chunks
5 carrots, cut in chunks
5 medium potatoes, peeled and cubed
4 tablespoons butter or margarine
2 tablespoons cooking oil
2 pounds beef stewing meat, cut in 1-in. cubes
1 medium onion, cut in chunks
3 tablespoons flour
3 (10 1/2 oz. each) cans beef broth
1 tablespoon Worcestershire sauce
2 tablespoons parsley flakes
salt and pepper
Clean and cut celery, carrots and potatoes into about the same
size chunks/cubes; set aside. Place the flour on a plate and
season with salt and pepper. Dredge the meat in the flour to
lightly coat. Heat the butter and oil in a large skillet. Brown
the floured meat in the skillet; do not crowd the meat in the
skillet. Transfer meat to the slow cooker leaving remaining
butter/oil in skillet Add the onions to the skillet and brown
slightly. Add onions on top of the meat in the slow cooker. Add
celery, carrots and potatoes to the slow cooker. Add any
remaining dredging flour to the juices in the skillet and whisk
them until well mixed. Gradually add the beef broth to the
skillet and the scrape sides and bottom to loosen the flavorful
bits. Add the Worcestershire sauce to the pan and heat the
mixture to a simmer. Pour simmering broth over all the
ingredients in the slow cooker; stir. Sprinkle with the parsley
flakes and cover. Cook on low for 7 to 8 hours. At the end of
the cooking time, the vegetables should be tender. Taste the
stew when done to determine if more seasoning is required. Add
salt and pepper accordingly.
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