Recipe of Beef Stew - Food Recipes

-- MasterCook Extracted --

Beef Stew

Recipe By : Crane Walden
Serving Size : 4
Preparation Time :0:00
Categories : Beef Crockpot Soups & Stews

Ingredients - Preparation Method:

2 pounds beef stew meat -- cut in 1 1/2" cubes 1/2 cup flour 2 tablespoons vegetable oil 1 bay leaf 1 tablespoon Worcestershire sauce 2 teaspoons Kitchen Bouquet 2 large onions -- peeled and chunked 6 medium carrots -- chunked 4 medium potatoes -- peeled and chunked 2 stalks celery -- cut in 2" slices 16 ounces canned tomato wedges -- optional 1 cup frozen peas* -- optional 1 cup frozen green beans* -- optional 1 cup frozen whole kernel corn* -- optional 1 clove garlic -- minced 2 beef bouillon cubes 1/4 teaspoon black pepper -- coarsely ground 1 teaspoon salt 1 teaspoon paprika -- optional 1 teaspoon brown sugar 2 cups water *Add frozen vegetables 1 hour before serving. Optional: substitute 12 small pearl onions for the onions in the recipe; substi tute 1 cup dry red wine and 1 cup water for the water alone in the recipe; subs titute 2 cups cooked small pasta for the potatoes. Combine flour with salt and pepper; toss to coat beef cubes. Set excess flour aside. Brown meat on all sides with oil in a skillet. Put meat in a crockpot . Add bay leaf and vegetables. Combine bouillon cubes, Kitchen Bouquet, Worce stershire sauce, brown sugar, paprika (if used) and water; mix well. Pour over vegetables. Cook on low for 12 to 14 hours; or on high for 6 to 8 hours. One hour before serving, find and remove bay leaf; make a paste of the flour and w ater. Add to mixture and stir gently until thickened. - - - - - - - - - - - - - - - - - -