| 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
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