1.5 lbs cubed beef for stew
1/2 cup AP flour1 tsp salt
1/2 tsp pepper
3 tbsp olive oil
1 bag baby carrots (about 2 cups)
4 red potatoes, skin on, cubed
2 celery stalks, chopped
1 medium white onion, chopped
1 tbsp worchestershire sauce
1-2 cups vegetable or beef broth
In a gallon sized ziplock bag add flour, salt and pepper. Shake to mix evenly. Add beef and shake to coat.
Meanwhile, in a nonstick skillet, add olive oil over medium-high heat. Once oil has thinned, add beef and flour from bag and brown for 5-7 minutes, or until slightly browned. If all oil is absorbed quickly, drizzle a bit more so that the mixture incorporates into a thick gravy texture.
Combine all ingredients in crock pot and cook on LOW for 7-8 hours, or HIGH for 4-5. The texture should be rich and thick.
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