Yield: 8 servings
Measure | Ingredient |
---|---|
3 pounds | Beef Stew Meat |
1 x | Salt and Pepper |
1 x | Flour |
1 x | Oil |
8 ounces | Tomato Sauce |
1 teaspoon | Lemon Peel; fresh grated |
2 tablespoons | Lemon Juice; fresh squeezed |
2 teaspoons | Worcestershire Sauce |
1 teaspoon | Celery Seed |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
¼ teaspoon | Rosemary Leaves; crushed |
3 eaches | Med. Potatoes; peeled, cubed |
2 cups | Carrots; peeled and sliced |
2 cups | Celery; sliced diagonally |
1 each | Sm. Whole Onions; drained |
1 each | Pk Frozen Peas; slightly thawed |
2 tablespoons | Flour |
NPFN03A
Season beef with slat and pepper, lightly coat with flour, and brown in 2 parts in large skillet. Pour off fat, put meat in crock pot. Add everything except last 3 ingredients. Cover and cook on low 8 - 10 hours. Add onions and peas and cook 1 - 2 hours longer. Gradually blend ¼ c water into the 2 T flour. Add to stew mixture and cook on high, stirring until thickened. From "Woman's Day Crockery Cook Book" Meal Mastered by Heather Smith
TO ALL Submitted By LINDA PREVOST SUBJ SLOW-COOKER RECIPES NEEDE On 10-30-95