beef stew / crockpot

Categories
Crockpot
Yield
4 Servings
MeasureIngredient
2½ pounds Stew beef; 2" cubes
Carrots
(cut diagonally in 2 "pieces
3 mediums Idaho potatoes; chunked
2 larges Onions; * see note
1 can Italian stewed tomatoes
Tomatoes; (14-1/2 oz can)
2 tablespoons Flour
Seasoned pepper; to taste
¼ teaspoon Thyme
¼ teaspoon Basil
¼ teaspoon Oregano
1 tablespoon Worcestershire sauce

* Use a spanish or vidalia onion for great taste. Place half of veggies in the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of veggies and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. Serve with large macaroni cooked separately.

Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.

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