Beef Stew/Crockpot
- 2 1/2 pounds stewing beef cut in 2 inch cubes
- 8 each carrots cut diagonally in 2 inch pieces
- 3 each potatoes prefer idaho, chunked
- 2 each onions spanish or vidalia
- 15 ounces tomatoes, canned stewed, italian style, one can
- 2 tablespoons flour, all-purpose
- 1 x black pepper seasoned, to taste
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1 tablespoon worcestershire sauce
- Place half of veggies in the pot, add beef cubes.
- Mix flour, pepper and spices and sprinkle over beef.
- Add rest of veggies and top with the stewed tomatoes and their juice.
- Sprinkle with worcestershire sauce.
- Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done.
- Serve with large macaroni cooked separately.
- Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.
stewing beef, carrots, potatoes, onions, tomatoes, flour, black pepper, thyme, basil, oregano, worcestershire sauce
Taken from recipeland.com/recipe/v/beef-stew-crockpot-1350 (may not work)