Title: Beef Stew / Crockpot
Categories: Crockpot
Yield: 4 Servings
| 2 1/2 | lb | Stew beef; 2" cubes |
| 8 | | Carrots |
| 1 | | (cut diagonally in 2 "pieces |
| 3 | md | Idaho potatoes; chunked |
| 2 | lg | Onions; * see note |
| 1 | cn | Italian stewed tomatoes |
| 1 | | Tomatoes; (14-1/2 oz can) |
| 2 | tb | Flour |
| 1 | | Seasoned pepper; to taste |
| 1/4 | ts | Thyme |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| 1 | tb | Worcestershire sauce |
* Use a spanish or vidalia onion for great taste. Place half of veggies
in the pot, add beef cubes. Mix flour, pepper and spices and sprinkle over
beef. Add rest of veggies 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. Serve with large
macaroni cooked separately. Leftovers can be refrigerated all in the same
pot and reheated in bowls in the microwave at 50% power.