Friday, March 15, 2013

Beef Stew - The Derrick Cookbook 2005

2 pounds stew beef, cut into 1-inch pieces
2 tablespoons shortening
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
6 carrots, cut into 1-inch pieces
1 cup sliced celery
Large onion, sliced
1 pound (12 oz can) diced tomatoes
1 clove garlic, minced
1/2 cup water
1 bay leaf
Potatoes, cut into chunks

Coat beef cubes with mixture of flour, salt, and pepper. Brown in hot shortening in a skillet. Pout ingredients except water in crockpot or slow cooker. Add water to skillet to scrape brown bits from bottom. Add to slow cooker. Cover and cook on low 10-12 hours or on high for 5 hours, or until meat is tender.

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