| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Keeper, Soups/stews, Meat | 8 | Servings | |
INGREDIENTS
| 2 | lb | Beef, cubed |
| 1/4 | c | Flour |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 6 | Carrot, sliced | |
| 4 | Stalks celery, sliced | |
| 1 | Onion, sliced | |
| 16 | sm | New potatoes, halved |
| 8 | oz | Mushroom, sliced |
| 20 | oz | Frozen vegetables (ie. peas, gn. beans) |
| 1 | cn | Condensed beef broth |
| 1 | c | Dry red wine |
| 2 | ts | Brown sugar |
| 2 | ts | Kitchen Bouquet |
| 1/4 | c | Flour |
| 1/4 | c | Water |
INSTRUCTIONS
Place beef cubes in corck-pot. Combine 1/3 cup flour with the salt and pepper; toss with beef to coat thoroughly. Add all vegetables to crockpot and mix well. Combine broth, wine, sugar and Kitchen Bouquet. Pour over meat and vegetables; stir carefully. Stir well. Cover and cook on LOW for 10-14 hours (on High setting for 7 hours) One hour before serving, turn to High setting. Make a smooth paste of 1/4 cup flour and the water; stir into crockpot. Cover and cook until thickened. NOTES : If you want better color, save some of the frozen vegetables to add during last hour. Posted to MC-Recipe Digest V1 #633 by Vickie <ec628964@ix.netcom.com> on Jun 03, 1997
A Message from our Provider:
“To ignore God is the height of selfishness”