1 lb stewing beef
1/4 cup flour
2 tbsp olive oil
2 tsp beef bouillon or 1 beef bouillon cube
1 cup hot/boilling water
1 medium onion
2 carrots
2-3 celery stalks
2 small beets
2 sweet potatoes
2 yukon potatoes
1 tbsp parsley
1 tsp thyme
1 tsp basil
1 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper

Serve with a good chewy bread
Use your favourite herbs, a bay leaf would be good (I didn't have any when I made the recipe).
Try parsnips instead of (or in addition to carrots)
8 one-cup servings

Coat stewing beef pieces in flour, and brown in 2 tbsp of oil in a hot fry pan. Set aside
Peel and chop the veggies into bite sized pieces
Add the salt, peppers, and herbs
Put everything in a crock pot
Mix bouillon in 1 cup of hot or boiling water, add to crock pot; add more water (2-3 cups) to form a nice broth.
Set to low, cook for 8 hours (approx)



Serving Size: Makes 8-10 servings

 

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