| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Crockpot, Stews, Beef |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Stew beef; 2" cubes |
| 8 |
|
Carrots; cut diag. 2" chunks |
| 3 |
md |
Idaho potatoes; chunked |
| 2 |
lg |
Spanish or videlia onions |
| 1 |
cn |
Italian stewed tomatoes; (14-1/2 oz can) |
| 2 |
tb |
Flour |
|
|
Seasoned pepper; to taste |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Oregano |
| 1 |
tb |
Worcestershire sauce |
INSTRUCTIONS
Halve the onions lengthwise and cut into rings. Peel and chunk carrots and
potatoes. Place half of the vegetables in the pot; add beef cubes. Mix
flour, pepper and spices and sprinkle over beef. Add rest of vegetables and
top with the stewed tomatoes and their juice. Sprinkle with Worcestershire
sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender
and veggies are done. If desired, potatoes may be omitted and the stew,
when done, may be served with large macaroni cooked separately.
Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland
<kirkland@gj.net> on Dec 27, 1997
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