Autumn Beef Stew
Autumn Beef Stew
12 small red potatoes, halved
1 lb carrots, cut into 1 inch pieces
1 large onion cut into wedges
2 lbs lean beef stew meat, cut into 1 inch cubes
1/3 cup butter or stick margarine
1 Tbs all purpose flour
1 cup water
1 tsp salt
1 tsp dried parsley flakes
1/2 tsp celery seed
1/2 tsp dried thyme
1/8 tsp pepper
Place potatoes, carrots and onion in a 5 qt slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.
12 small red potatoes, halved
1 lb carrots, cut into 1 inch pieces
1 large onion cut into wedges
2 lbs lean beef stew meat, cut into 1 inch cubes
1/3 cup butter or stick margarine
1 Tbs all purpose flour
1 cup water
1 tsp salt
1 tsp dried parsley flakes
1/2 tsp celery seed
1/2 tsp dried thyme
1/8 tsp pepper
Place potatoes, carrots and onion in a 5 qt slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Yield: 8 servings.
