If you haven't entered my giveaway, there's still time to enter here!!!
I am linking this to Tuesday's at the Table, Tasty Tuesday's and Tempt My Tummy Tuesday.
If you haven't entered my giveaway, there's still time to enter here!!!
I am linking this to Tuesday's at the Table, Tasty Tuesday's and Tempt My Tummy Tuesday.
Mom's Beef Stew
Recipe courtesy of Not Your Mom's Slow Cooker
8 to 12 small, flavorful potatoes, such as Yukon Gold
4 large carrots, cut into 1 to 1 1/2 inch lengths
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 to 2 1/2 pounds boneless beef chuck, trimmed of any excess fat, cut into 1 1/2 inch chunks
1 to 2 tablespoons olive oil, as needed
1 large onion, cut into a total of 6 or 8 wedges
1 large rib of celery, sliced 1/2 inch thick
6 to 8 medium sized mushrooms, cut in half
2 cups beef broth
1/4 cup tomato paste
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/2 teaspoon sugar
Pinch of ground cloves
Salt and pepper to taste
1 small bay leaf
2 sprigs flat parsley
One 10 ounce package frozen peas, thawed
Place the potatoes in the slow cooker. Top with the carrots.
In a zippered top plastic bag or a bowl, combine the flour, paprika, salt and pepper.
Toss the beef in the mixtures, shaking off any excess, and transfer to a plate. Repeat with the remaining meat.
In a large skillet, heat 1 tablespoon of the oil over medium high heat. Add the meat, being careful not to crowd the skillet. Turn to brown on all sides. Once the meat is brown, using a slotted spoon, transfer to slow cooker.
When all of the meat has been browned and placed in the slow cooker, add the onion, celery and mushrooms. Stir gently to distribute, trying not to disturb the potatoes and carrots on the bottom.
In a bowl or 4 cup glass meausre, stir together the broth, tomato paste, soy sauce, vinegar, sugar and cloves. Pour into the cooker. If the broth is unseasoned, add salt and pepper to taste. Tuck the bay leaf and parsley sprigs into the stew. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours.
Discard the bayleaf and parsley. Stir in the peas, cover and cook on HIGH until peas are hot, 10 to minutes.
I am linking this to Foodie Friday at Designs by Gollum.