Friday, October 22, 2010

Crockpot Beef Stew

This incredibly yummy recipe was given to me by my mom,one of the best cooks I know.  This recipe is GREAT for a cold winter day, and freezes really well.  (We actually have bunch in our freezer as we speak, just waiting for the first snow.)  It's great with biscuits on the side. 

I actually replace some of the water with red wine.  It gives it a really lovely taste. 

2 lbs. beef stew meat, cut into  1 ½ pieces.
Dust with flour and brown in oil
Put in pot and add:
1 bay leaf
1 T. Worcestershire sauce
1 onion chopped
1 C. beef bouillon
¼ t. pepper
1 t. salt
1 t. sugar
6 carrots, peeled and sliced
1 C. celery
4 potatoes, peeled and cut into eights
1 onion sliced
 Then add:
4 C. water  (I use 2 C red wine or 3 C, depending on my mood, and then round out the rest of the 4 C with water)

Cook 8 to 10 hours.  Thicken with a little flour mixed with water  .  cover and cook on high 10 or 15 minutes until slightly thickened.