Thursday, October 14, 2010

Beef Stew
Serves: 4-5

*1-1 1/2 pounds of stew meat
*1/4 cup all purpose flour
*1 teaspoon salt
*2 teaspoons black pepper
*2 clove garlic, minced
*2 bay leafes
*2+ teaspoons paprika
*2 tablespoons worcestershire sauce
*1 medium onion, chopped
*1 can beef broth
*3 large redskin potatoes, chopped
*2 carrots, peeled and sliced
*1 stalk celery, sliced

1. Place meat in slow cooker. In a small bowl, mix together the flour, salt, and pepper. Pour over meat and stir to coat. Stir in the garlic, bay leaf, paprika, worcestershire, onion, beef broth, potatoes, carrots, and celery.

2. Cover and cook on low for 10+ hours or on high for 4-6 hours.

3. If the stew is not thick enough for your liking about 30 minutes before serving, scoop out a ladleful of juice into a cup. Add about 1 tablespoon of corn starch and stir to dissolve. Mix into the stew. Wait about 5-10 minutes. If it is still too thin for you, repeat with the cornstarch until you are happy. Remove the bayleaves before serving. Enjoy!

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