Vegetable Beef Stew

* Exported from MasterCook *

Vegetable Beef Stew

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 pound beef round or chuck steak -- 1 1/2 inch thick
cut into 1 1/2-inch cubes
1/3 cup flour
1 teaspoon salt
1/2 teaspoon cracked pepper
3 carrots, peeled, split lenghwise -- cut in half
2 stalks celery -- cut in 1" pieces
6 small white onions
8 small new potatoes -- peeled
1 4 oz can sliced mushrooms -- drained
1 10 oz pkg frozen peas, corn, green beans, or
lima beans -- partially thawed
1 10.5 oz can condensed beef broth
1/2 cup dry red wine -- or
water
2 teaspoons brown sugar
2 te Kitchen Bouquet
1 14.5 oz can tomato wedges or slices, drained -- optional
1/4 cup flour
1/4 cup water

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 1/3 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 5 1/2 hours
.

One hour before serving, turn to High. Make a smooth paste of 1/4 cup flour an
d 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.

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