Lemony beef stew
8 servings
Ingredients
| Quantity | 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 |
Directions
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