by Denise Valentine
Hello, everyone. Is it just me or are you ready for the snow, wind, and freezing temperatures to disappear and make way for spring? As I am writing this message, it is snowing…again. So, I am in the mood for some hot, tummy-warming food. I decided to share a main dish recipe that has it all: meat, potatoes, and several other vegetables.
The following is a Beef Stew recipe from a “Fix-It and Forget-It” Cookbook, filled with slow cooker recipes that I found at a local farm store. This is a great and easy recipe, because you just toss your ingredients in and turn on the crock-pot to desired temperature, depending on when you want it to be ready.
I hope you enjoy it!
Beef Stew
Ingredients
2 lbs. beef chuck, cubed
1/4 to 1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. paprika
3 1/2 tbsp. quick-cooking raw tapioca
1 tsp. Worcestershire sauce
2 cups beef broth
1/2 a garlic clove, minced
1 bay leaf
4 carrots, sliced, or 1-lb. bag whole baby carrots
2 onions, chopped
1 rib celery, sliced
3 potatoes, diced
2 cups tomatoes, diced
Directions
Place meat in slow cooker (approximately 4 1/2 quart size is recommended).
Combine flour, salt, pepper, paprika, and tapioca in a small bowl. Stir into meat until coated thoroughly.
Gently stir in remaining ingredients. Mix well. Cover.
Cook on low 8-10 hours or on high 3-4 hours. Remove bay leaf and stir before serving.
