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Cookin' with Kaye

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Slow Cooker Beef Stew (1/24/2014)

Slow Cooker Beef Stew


1-3lb. boneless beef chuck roast, cut into 1 ½-inch cubes or 3 lbs. beef stew
Meat
1/3-cup all-purpose flour
¾ teaspoon salt
¾ teaspoon ground black pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 tablespoon tomato paste
3 cups beef stock or broth or chicken stock or broth
4 potatoes, diced
5 carrots, sliced
3 stalks celery, chopped
1 cup frozen peas



Place meat in slow cooker. In a small bowl, mix together the flour, salt, and pepper. Pour over meat, and stir to coat. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, tomato paste, beef broth, potatoes, carrots, and celery.


Cover, and cook on low heat for 10-12 hours, or on high for 4-6 hours. Remove lid, and add frozen peas. Continue to cook another one-half hour on low.


 

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