Saturday, September 10, 2005

Lisa's Stew

Lisa's Stew

beef, crockpot

You can use all types of vegetables. I have used parnips and turnips and rutabagas.

2 lb beef; chuck or stew meat cut in bite size pieces
1/4 cup flour
1 1/2 teaspoon salt; optional
1/2 teaspoon pepper
1 1/2 cup beef broth
1 clove garlic; minced
1 bay leaf
4 carrots; sliced
6 potatoes; diced
1 onions; chopped
1 stalk celery; sliced
1 cup english peas
2 teaspoon kitchen bouquet; optional
1 teaspoon caraway seeds
1 tablespoon or more of cornstarch

Mix flour, salt and pepper and pour over meat, stir to coat meat withflour. Light brown in a frying pan with oil. Add to crock pot. Add remaining ingredients and stir to mix well. Cover and cook on LOW for 10 to 12 hours (or on HIGH for 4 to 6 hours). Stir stew thoroughly before serving.

Before I serve I take cornstarch and mix with water into a paste and put into pot to thicken.
You can use flour or potato starch too.

You can make this stew in a regular pot by cooking the meat, spices and broth first until meat is tender, about an hour and then adding the otheringredients. If you are afraid of the potatoes getting overcooked you can cook then in a separate in a pan full of salted water and then put them in the stew at the last minute.

Yield: 4 servings

** Exported from Now You're Cooking! v5.66 **

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