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  Recipe Home » Main Course » Crockpot Beef Stew
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  Crockpot Beef Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
2 1/2 lb Beef, extra lean
7 Carrots, 2" chunks
2 1/2 Potatoes, cut in eighths
2 1/2 Onions, sweet, cut in 1/4" slices, slices cut in half and separated into rings.
1 Tomatoes, Italian-style canned,stewed tomatoes, undrained (or plain)
2 tbsp Flour (or 3)
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
1/4 tsp Basil
2 tbsp Worcestershire sauce (or 3)
Instructions:
Layer the veggies and meat (in that order), mix flour and seasonings
and sprinkle over each meat layer. Sprinkle with Worcestershire
sauce, pour stewed tomatoes over all, cover and cook on Low 10-12
hours.

Variable amounts are for 3-1/2 or 5 quart pots. I make mine up the
night before and refrigerate. My hubby (an early riser) puts it on
about 7 AM and it cooks all day. There is lots of gravy, which may be
thickened with cornstarch if de- sired. Sometimes instead of
potatoes, I cook large elbow macaroni separately (Muellers Ready-cut)
and put the >>>>>> leftover macaroni in the bowl with leftover stew
to soak up the good gravy. I also add a drained can of cut green
beans to the veggies (during the last 4 hours) in that case.
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