Beef Stew II

SUBMITTED BY: CORWYNN DARKHOLME PHOTO BY: GodivaGirl

"This stew is a meal unto itself, very hearty and flavorful. This recipe calls for various spices, you may have some of your own favorites to throw in."

SERVINGS & SCALING

Original recipe yield: 8 to 10 servings

USMETRIC

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INGREDIENTS

2 pounds cubed beef stew meat
1/2 cup all-purpose flour
3 tablespoons margarine
1 onion, chopped
4 carrots, sliced
3 stalks celery, sliced
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/8 teaspoon ground cloves
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
4 cups water

READ REVIEWS (72)

DIRECTIONS

Dredge beef cubes in flour until evenly coated.
Melt butter in saute pan and saute coated beef cubes until evenly brown.
Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
Cover and cook on Low 10 to 12 hours or on High 5 to 6 hours. Serve hot!!

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REVIEWS

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Reviewed on Jul. 16, 2003 by TANYALYNN

This is the best stew I've ever made. I added cubed potatoes in the beginning, to make it bigger. To thicken, I took the cover off the slow cooker for the last 30 minutes of cooking on high. Served with french bread it was a very hearty meal. Even my finicky kids and husband loved it. Will definitely make this again.

17 users found this review helpful

Reviewed on Feb. 2, 2005 by CAROL PROCTOR

My good friend is a wonderful cook and caterer. Her husband said that this was the best beef stew he has ever had which is quite a compliment. Tweeked it a little by chopping up everything in small cubes, addded 2 potatoes,a little cumin, rosemary and parsley, can of diced tomatoes, 1 T. soy, das of hot sauce, frozen peas, didn't have burgandy so used cooking cherry and added frozen peas at the end. Also used half beef broth as the liquid and a pack of onion soup mix.

13 users found this review helpful

Reviewed on Oct. 27, 2003 by Loladear

Delicious. Some minor changes to suit my personal tastes: One can beef broth, almost one can burgundy wine, the rest of the can, water. Rather than slicing, I chopped the carrots and celery in bigger chunks so they won't disintegrate in the crockpot and also added 2 big potatoes in 1" cubes. To make up for extra carrots and the potatoes which weren't in the original recipe, I added 1 T soy sauce and additional 1 t worcestershire sauce and more black pepper. I also used only 1/4 of an onion cut in big 2 inch pieces so it wouldn't turn to mush. In the last half hour I added pearl onions. For spices, I followed the recipe and then added sprinkles of cumin, savory, rosemary and parsley. 8-9 hours in the crockpot was just right for 2 lbs meat. It really was a hearty, flavorful meal. P.S. My husband thought this dish was okay. He's not into large chunks of beef in a dish.

11 users found this review helpful

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