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Friday, January 1, 2016


Every so often I get a taste for a good beef stew.  When it's cold outside, there's nothing better than a bowl full, especially after you've smelled it simmering all day long!

This particular recipe is fairly easy....a bit of prep, but then throw it all in the crock pot and let it cook all day long.  This particular recipe is chock full of meat, potatoes, carrots, onions and peas.


2 lbs. beef stew meat, cut into 1 inch cubes
¼ cup all purpose flour
1 tsp. salt
1 tsp. pepper
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
1 tsp. worchestershire sauce
1 onion, chopped (or 1 cup pearl onions)
1 ½ cups, beef broth
3 potatoes, diced
4 carrots, sliced
*1 cup peas

* I like my stew with peas, but you could substitute celery for the peas


Place meat in a large storage bag.  Add flour salt, and pepper and shake to thoroughly coat the meat. Place in the cooker.  Add the garlic, bay leaf, paprika, worchestershire sauce, onion, beef broth, potatoes, carrots and peas. 

Cover and cook on low setting for 10-12 hours; or on high for 4-6 hours.  

The flour mixture nicely thickens the sauce as it cooks, and the meat and veggies turn out so tender.

I enjoy soups and stews with bread...heck, how about a bread bowl?


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