Lemony beef stew

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

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