Laurie's Beef StewSubmitted by: LGSCHEM
IntroductionStarted in a pan and moved to the slow cooker, this stew is tender and tasty. You can substitute any beef, but I prefer a meat that doesn't need to be tenderized. Started in a pan and moved to the slow cooker, this stew is tender and tasty. You can substitute any beef, but I prefer a meat that doesn't need to be tenderized.
2 tbsp oil
1/4 cup flour
1 tsp seasoning salt
1 tsp garlic powder
1 tsp paprika
1-1 1/2 pounds beef cut into 1 inch cubes
1 cup beef broth
1 1/2 cups water
1 large onion, diced
2 garlic cloves, minced
2 stalks celery, chopped
3 large carrots, sliced
1 medium rutabaga or turnip, cubed
2 cups cabbage, chopped
3 large potatoes, cubed
1 cup peas, fresh or frozen
2 tbsp soy sauce
2-3 bay leaves
1. Heat oil in large pan on stove. Measure flour and spices into paper bag and shake to combine.
2. Add beef (cut into 1" cubes) to flour mixture and shake to coat. Brown in oil in pan.
3. Remove beef from pan.
4. Add onion, garlic and celery to pan. Saute 1 minute.
5. Return beef to pan. Add broth, soy sauce, bay leaves, water and pepper to taste. Bring to boil.
6. Add remaining vegetables, except peas.
7. Bring to boil then place entire stew in slow cooker and cook on low for 2 hours.
8. Add peas and remove bay leaves. Add water if gravy to thick or not enough. Turn slow cooker to high and cook 1/2 hour longer.
If you like, you can start the slow cooker method in the morning by doing steps 1-4 in the pan, then moving into slow cooker. Do remaining steps in slow cooker.
Stove Top Method:
Follow instructions 1-5 above, then simmer for 1 hour.
Then add vegetables, except peas and simmer for another hour. Add peas and heat until peas are hot.
Makes 8-10 1 cup servings depending on amount of beef and water. With the ingredients exactly as listed I got about 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LGSCHEM.