Sunday, November 15, 2009
I attempted and successfully made my first beef stew recently. After calling my dad and getting his full instructions on how to make it stove-top, I found Jerrie's crockpot recipe and opted to use it instead. I hope you have a crockpot because you can make cooking easier and this is a delicious meal. Perfect for the yucky rainy and cold weather we have had lately.
2lb beef chuck roast (cubed)
1/4 c flour
1 t salt (we all know I put way more than this)
1/2 t pepper
2 beef bouillon cubes - dissolved into 2 c water
1 t worcestershire sauce
1 bay leaf
1 t paprika
Carrots (baby carrots work well, if using regular carrots chop into big pieces)
3 potatoes skinned and cubed
1. Place meat in crockpot.
2. Mix flour, salt, pepper together and stir with meat.
3. Add remaining ingredients and stir to mix well.
4. Cover and cook on low 10-12 hours, high for 4-6 hours.
5. I had to thicken the stew up a little and used cornstarch dissolved into water to do so...use your best judgement.