Tuesday, September 28, 2010

Karens Beef Stew

  • 2 pounds beef top round steak, cut into 1-inch cubes

  • 8 medium carrots, cut into 1-inch pieces

  • 1 pound yukon gold potatoes, quartered

  • 1 medium sweet red pepper, chopped

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 1/4 cup all-purpose flour

  • 1 can (6 ounces) tomato paste

  • 3/4 cup beef broth

  • 1/3 cup additional beef broth

  • 1-1/2 teaspoons salt

  • 1 teaspoon minced garlic

  • 1 teaspoon pepper

  • 1/2 teaspoon dried thyme

  • 2 Bay Leaves

  • Brown been on all sides. In a slow cooker combine the carrots, potatoes, and red pepper. Pour tomatoes over the top. In a small bowl whisk the flour, tomato paste and broth until smooth. Stir in the "additional broth", salt, garlic, pepper, thyme and pour into slow cooker. Top with beef cubes.
    Toss in two bay leaves (remove before serving)
    Cover and cook on low for 6 hours or until meat is tender.

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