Autumn Beef Stew In the Slow Cooker Quick Cooking
Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas. SERVINGS: 8 CATEGORY: Main Dish METHOD: Slow Cooker TIME: Prep: 15 min. Cook: 8 hours Ingredients: 12 small red potatoes, halved 1 pound carrots, cut into 1-inch pieces 1 large onion, cut into wedges 2 pounds lean beef stew meat, cut into 1-inch cubes 1/3 cup butter 1 tablespoon all-purpose flour 1 cup water 1 teaspoon salt 1 teaspoon dried parsley flakes 1/2 teaspoon celery seed 1/2 teaspoon dried thyme 1/8 teaspoon pepper Directions: Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon. Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings. Nutrition Facts One serving: (1 cup) Calories: 366 Fat: 16 g Saturated Fat: 8 g Cholesterol: 91 mg Sodium: 436 mg Carbohydrate: 34 g Fiber: 5 g Protein: 27 g Diabetic Exchange: 3 meat, 2 starch. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
