Ingredients:
2 pound Beef chuck or stew meat, cut in 1 inch cubes |
1/4 Cup Flour |
1 1/2 teaspoon Salt |
1/2 teaspoon Pepper |
1 1/2 Cup Beef broth |
1 teaspoon Worcestershire sauce |
1 Clove garlic, minced |
1 piece bay leaf |
1 teaspoon Paprika |
4 medium carrots, sliced |
3 medium Potatoes diced |
2 medium Onions, chopped |
1 medium Stalk celery, sliced |
2 teaspoon Kitchen Bouquet (optional) |
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Preparation / Directions:
Place meat in crock pot. Mix flour, salt and pepper and pour over meat;
stir to coat meat with flour. Add remaining ingredients and stir to mix
well. Cover and cook on low (200 degrees) for 10 to 12 hours or high (300
degrees) for 4 to 6 hours. Stir stew thoroughly before serving.
To cook on the stove:
Mix the flour, salt and pepper together. Coat meat with flour mixture. In
a large fry pan, wok, or Dutch Oven, brown the meat in a little oil
(cooking a little meat at a time until all is browned). Place meat in a
large pot and add about 3 cups beef broth, Worcestershire, garlic, bay
leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium
heat until it comes to a slow boil, reduce to low and continue cooking (4
hours or so) until the liquid is reduced and meat is tender, stirring
frequently. Add potatoes and continue cooking about another 30 minutes or
until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a
little flour mixed with water to thicken.
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