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:
- Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
- 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.
- 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.
- 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.