CAN’T WAIT FOR FALL SO I CAN MAKE THIS ABOUT ONCE A WEEK 🙂
Last week at the store, I bought what was described on the label as “choice beef, for stewing”. I hadn’t originally meant to stew it, not that I had any real exact plan for it either. But Nick, farm-boy who raised animals as he is, informed me that it would be too tough to really do anything else with it. It comes off the back/neck, and that’s just how it is.
So I got on AllRecipes.com and found a slow cooker beef stew recipe. And I gotta say, it tasted probably as close to that Dingy Moore stew as it could. But it’s healthier, if for no other reason than I know what’s in it because I made it. Even if it has less salt because it’s not in a can, it’s healthier. (It does have less salt–like half a teaspoon of salt vs. whatever is in the canned.)
Here’s the recipe:
–2 pounds beef stew meat, cut into 1 inch cubes
–1/4 cup all-purpose flour
–1/2 teaspoon salt
–1/2 teaspoon ground black pepper
–1 clove garlic, minced
–1 bay leaf
–1 teaspoon paprika
–1 teaspoon Worcestershire sauce
–1 onion, chopped
–1 1/2 cups beef broth
–3 potatoes, diced
–4 carrots, sliced
–1 stalk celery, chopped
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
This recipe comes from this website.