| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Crockpot |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Cooking oil |
| 4 |
lg |
Onions; sliced |
| 4 |
lb |
Stew beef; 1" inch cubes |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Thyme |
| 7 |
oz |
Beer; not "lite" beer |
| 3 |
|
Beef bouillon cubes; dissolve in 1/3 cup water |
INSTRUCTIONS
Combine onions and cooking oil in removable liner. Place liner in base.
Cover and cook on high 30 to 40 minutes or until onions are soft. Coat meat
with mixture of flour, salt and pepper. Add meat and all other ingredients
to removable liner in base. Cover and cook on auto 6 hours; or low 7-9
hours; or high 4 hours. To thicken sauce for gravy, uncover and cook on
high 20 to 30 minutes before serving. Serve over noodles.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
12, 1998
A Message from our Provider:
“God is humble”