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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