Shirley's Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Beef, round steak, 16 ozCarrots, raw, 2 cup, strips or slices*Baked Potato, with skin, 5 small (1-3/4" to 2-1/2" dia.) *Flour, white, 0.25 cup *Beef Bouillon (OXO)(1 Sachet), 1 serving Paprika, 1 tbsp Lea & Perrins, Worcestershire Sauce, 3 tsp Garlic, 3 cloveBay Leaf, 1 tsp, crumbled Salt, 1 dash Pepper, black, 1 tbspCelery, raw, 3 stalk, large (11"-12" long)Peas, frozen, 1 cupWater, 2 cups
Put flour, salt and pepper in crockpot, roll chopped stewing beef in flour mixture.
Add OXO sachet to 2 cups hot water, add to crockpot
Add chopped potato, celery and carrots to pot
add remainder of ingredients, excluding peas
Add peas for the last 30 mins only.
I recommend fishing out the bay leaves and whole cloves of garlic before serving, unless you chose to chop or mince them before adding to the stew.
Cook on low for 4-6 hours.
Serving Size: Makes about 4 servings of about 1.5 cups
Add OXO sachet to 2 cups hot water, add to crockpot
Add chopped potato, celery and carrots to pot
add remainder of ingredients, excluding peas
Add peas for the last 30 mins only.
I recommend fishing out the bay leaves and whole cloves of garlic before serving, unless you chose to chop or mince them before adding to the stew.
Cook on low for 4-6 hours.
Serving Size: Makes about 4 servings of about 1.5 cups
Nutritional Info Amount Per Serving
- Calories: 417.7
- Total Fat: 5.4 g
- Cholesterol: 64.6 mg
- Sodium: 467.3 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 9.2 g
- Protein: 34.7 g
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