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Beef Stew 28

Beef Stew 28 comes together with Flour, Salt, Cracked Black Pepper, Condensed Beef Broth, and Dry Red Wine Or Water. Keep it handy for the next time you cook it.

Ingredients

• 1/3 cup
• 1 tsp
• 1/2 tsp
• 10 1/2
• 1/2 cup
• 2 tsp
• 14 1/2
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   If beef is extra lean, thoroughly wipe cubed beef on absorbent paper towels to dry.

2. 2

   If meat contains fat, quickly brown in large skillet to sear and remove fat; drain well.

3. 3

   Place beef cubes in Crock-Pot.

4. 4

   Combine 1/3 cup flour with the salt and pepper; toss with beef to coat thoroughly.

5. 5

   Add all vegetables except tomato wedges to Crock-Pot and mix well.

6. 6

   Combine beef broth, wine, brown sugar, and Kitchen Bouquet.

7. 7

   Pour over meat and vegetables; stir carefully.

8. 8

   Add drained tomatoes and stir well.

9. 9

   Cover and cook on LOW setting for 10 to 14 hours, or on HIGH setting for 4 to 5 1/2 hours.

10. 10

    One hour before serving, turn to HIGH setting.

11. 11

    Make a smooth paste of 1/4 cup flour and the water; stir into Crock-Pot.

12. 12

    Cover and cook until thickened.