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Monday, August 19, 2013

Classic Beef Stew

This is an amazing recipe that I got from spoonful. I have used it several times and my family has had only good things to say. Its tasty and has a variety of veggies in your bowl. Its also easy enough to make in the morning when your not fully awake and at it. Which I like a lot because my coffee doesn't fully hit me til about ten, but I know were going to be busy that night and a crock pot meal has to be started. This recipe also tastes great the next day reheated in a microwave.

 

Here's what you'll need:

  • 1 large onion, halved and thinly sliced
  • 2 medium carrots, peeled and thinly sliced
  • 2 large potatoes, cut into 1/2-inch chunks
  • 1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
  • 1 cup fresh green beans, in bite-size pieces
  • 1 pound beef stew-meat chunks
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 clove garlic, crushed
  • 3 cups low-sodium beef stock
  • 2 tablespoons light brown sugar
  • 3/4 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • Pepper to taste
  • 3 tablespoons all-purpose flour
  • 2 teaspoons tomato paste

Here's how to make it:

  1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
  2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.
  3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
  4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

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