Tuesday, October 28, 2008

Awesome Beef Stew

I wanted to make something in my crockpot this week, so I looked through one of my recipe books, Fix-It and Forget-It Lightly. I found a recipe called Best Everyday Stew by Elizabeth L. Richards and it turned out amazing! The only thing I did differently was add mushrooms. Using flank steak was a brilliant idea because it is leaner than stew meat, and it falls apart to have a sort of pot roast feel in this recipe. Tons of meat in each serving. I also added a bit more garlic.
My husband loved it!

8 Servings/5 Pts. ea.
Serving Size: 1 1/3 C

2 1/4 lbs. flank steak
8 small red potatoes, chopped into 1" pieces
10 baby carrots
sliced fresh mushrooms
1 large clove garlic, chopped or more if you like
1 med-lg onion, chopped
1 C peas
3 ribs celery, cut into 1" pieces
3 C cabbage, chopped
2 8-oz cans tomato sauce
1-2 T Worcestershire Sauce
2 bay leaves
1/2 t dried thyme
1/2 t dried basil
1.2 t dried marjoram
1 T dried parsely
2 C water
4 cubes or t. beef buillon
2-3 T Cornstarch or Flour mixed into 1/4 C water

Trim flank steak of fat. Cut into 1 1/2 chunks. Brown slowly in large skillet. Chop potatoes and other veggies. Combine all ingredients in large slow-cooker. Cover. Cook on high for one hour, then turn to low and cook for 9 more hours. About an hour before it's done, mix cornstarch or flour with water till smooth, and pour into crockpot. Stir and recover.

(Note: I didn't have time for 10 hours cooking, so I cooked it on high for 2 hours, and then turned to low for 6 hours and it came out perfectly.

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