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Beef Stew in A Crockpot
| Ingredients | |||
| 2 | pound | blade simmering steak | |
| 1/3 | cup | flour | |
| 1 | teaspoon | salt | |
| 3/4 | teaspoon | pepper | |
| 1 | teaspoon | garlic salt | |
| 2 | cup | water mixed with 2 beef OXO envelopes | |
| 1/2 | teaspoon | worcestershire sauce | |
| 6 | each | carrots, peeled, cut in 1 inch pieces | |
| 6 | each | yukon gold potatoes, peeled, quartered | |
| 1 | each | onion, chopped | |
| 2 | each | celery stalks, cut in 2 inch pieces | |
| 1/4 | cup | water | |
| 6 | tablespoon | bisto gravy maker or cornstarch | |
Directions: | |||
| Remove fat from meat and discard. Cut meat away from bone and into 1 1/2 inch pieces. (Freeze the bone to use later for stock.) Place meat chunks in crockpot. Mix flour, salt, pepper and garlic salt together and sprinkle over meat. Stir to coat meat. Add 2 cups of water mixed with OXO, and worcestershire sauce. Add prepared vegetables. Cover and cook on low for 10 to 12 hours, or on high for 4 to 6 hours. About 1/2 hour before the stew has finished cooking, add the Bisto mixed with the 1/4 cup of water. (This will thicken stew.) Stir stew to mix, and serve. Great with homemade bread. Serves 5. Note: For a 5.5 quart size crockpot. If you use a smaller one, you might have to scale down the recipe. | |||
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