Vegetable Beef Stew
Yield
8 servingsPrep
20 minCook
14 hrsReady
14 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, round steak
4 pounds, or chuck steak, 1 1/2 inch thick, cut into 1 1/2inch cubes |
*
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
cracked |
|
| 3 | each |
carrots
peeled, split lenghwise, cut in half |
|
| 2 | stalks |
celery
cut in 1 inch pieces |
*
|
| 6 | small |
onions
white |
|
| 8 | small |
new potatoes
peeled |
*
|
| 4 | ounces |
mushrooms
drained, sliced |
|
| 10 | ounces |
green peas
corn, green beans, or lima beans, , partially thawed |
|
| 10.5 | ounces |
beef stock
condensed |
|
| ½ | cup |
red wine
dry, or water |
*
|
| 2 | teaspoons |
brown sugar
|
|
| 2 | te |
flavoring
|
* |
| 14.5 | ounces |
tomatoes
canned, wedges or slices, drained, optional |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, round steak
4 pounds, or chuck steak, 1 1/2 inch thick, cut into 1 1/2inch cubes |
*
|
| 79 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
cracked |
|
| 3 | each |
carrots
peeled, split lenghwise, cut in half |
|
| 2 | stalks |
celery
cut in 1 inch pieces |
*
|
| 6 | small |
onions
white |
|
| 8 | small |
new potatoes
peeled |
*
|
| 115.6 | ml/g |
mushrooms
drained, sliced |
|
| 289 | ml/g |
green peas
corn, green beans, or lima beans, , partially thawed |
|
| 303.5 | ml/g |
beef stock
condensed |
|
| 118 | ml |
red wine
dry, or water |
*
|
| 1E+1 | ml |
brown sugar
|
|
| 2 | te |
flavoring
|
* |
| 419.1 | ml/g |
tomatoes
canned, wedges or slices, drained, optional |
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
water
|
|
Directions
If beef is extra lean, thoroughly wipe cubed beef on absorbent towels to dry.
If meat contains fat, quickly brown in large skillet to sear and remove fat; dr ain well.
Place beef cubes in Crock-Pot.
Combine ⅓ cup flour with the salt and pepper; toss with beef to coat thoroughly.
Add all vegetables except tomato wedges to Crock-Pot and mix well.
Combine beef broth, wine, sugar and kitchen bouquet.
Pour over meat and vegetables; stir carefully.
Add drained tomatoes and stir well.
Cover and cook on Low for 10 to 14 hours or on High for 4 to 5½ hours .
One hour before serving, turn to High.
Make a smooth paste of ¼ cup flour and the water; stir into Crock-Pot.
Cover and cook until thickened.
Serves 8 to 10.
Note: For better color, add half of the frozen vegetables at beginning; add rem aining half during last hour.
