Food Fri . .. Thursday - Beef Stew

Beef Stew
Adapted from Get off your butt and bake

I can honestly say that until a few weeks ago I had never made a true beef stew.  No real reason, just never had done it. I came across this recipe and was sold because 1)It is in the crock pot and 2) It has Worcestershire Sauce it and I love that stuff!!  The first time I made this it was a huge hit so I made it again recently and tweaked it slightly by putting in 1/2 the amount of pepper and salt that the recipe called for as it seemed a bit salty last time and a little "hot" (from the pepper) for my kids.  My four year old ate this stew - he loved the "chicken" and potatoes plus he helped me make it by putting all of the veggies in the pot.  I'm posting this with hopes that winter will soon arrive - both times I've made this stew we've had unseasonably warm weather and stew should really be eaten on a cold, blustery day! 

 

OLD FASHIONED BEEF STEW

YOU WILL NEED:

2 lbs. beef stew meat, cut into 1 inch cubes

1/2 cup flour

2 Tablespoons oil

1 bay leaf

2 Tablespoons Worcestershire sauce

1 onion, chopped

2 Knorr Beef Bouillon cubes

1/2 tsp. pepper

2 tsp. salt

2 tsp. sugar

6 carrots, peeled and sliced

1 cup sliced celery

4 lg. potatoes, peeled and cut into cubes

4 cups water

DIRECTIONS:

Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides.
In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, sugar, chopped onion, bouillon cubes, pepper, salt, sugar, and vegetables. Pour water over all. (Almost to the top of your slow cooker). Cover and cook on low 8 to 10 hours. Turn control on high.
Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of warm water. Cover and cook on high 10 to 15 minutes or until slightly thickened.
Makes 6-8 servings. Serve with warm rolls or warm french bread