Behind the Lace Curtains-Sunday Dinner, Crock Pot Beef Stew

Several years ago, I bartended at the local Elks Club and one of my shifts was Monday night.  Which of course in the autumn and winter means football.  I knew there would be hungry guys watching the game, so I would make a crock-pot soup or stew and bring some “fixins” to go with the meal.  One of the stews I made was beef stew, and it was a hit with the guys, and me too.  Here’s the recipe, stolen from “Fix It and Forget It”, page 71, submitted by 6 people, so it was already tried and true before I bought the book.

Which, by the way, if you ever come across a copy, BUY IT!  You will not be disappointed!

2 lbs. beef chuck, cubed
1 t. Worcestershire sauce
1/4 to 1/2 c. flour
1 1/2 t. kosher salt
1/2 t. freshly ground black pepper
1 t. paprika
1 1/2 c. beef broth
half a garlic clove, minced (O.K. I cheat-I use a whole clove!)
1 bay leaf
4 carrots, sliced
2 onions, chopped
1 rib celery, sliced
3 potatoes, diced

Place meat in slow cooker.  Combine flour, salt, pepper, and paprika.  Stir into meat until thoroughly coated.  Add remaining ingredients.  Mix well.  Cover. Cook on low 10-12 hours, or high 4-6 hours.  Stir before serving.  Makes 6 servings.

 

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