Friday, January 13, 2017

Beef Stew Today

It's still blustery ad freezing here. The wind was so strong it ripped the grommet from a fairly-new USMC flag. I was able to get the flag down, but the telescoping pole is frozen, so a new flag must wait for a thaw. ~Bob

Bob's Wisconsin Winter Beef Stew--slow cooker
Low Sodium

2 pounds boneless lean stew beef, beef chuck roast or top round steak, cut into 1-1.5 inch pieces
1/4 cup flour
1/4 cup canola or olive oil
1/2 cop light butter
4 medium or 3 large carrots, peeled & cut into 1-1/2-inch chunks
1 14-oz. bag frozen pearl onions
About 6 red-skinned potatoes, washed, bad spots cut out & quartered
1 small package fresh whole mushrooms, cut large ones in half
1 14-oz. bag frozen corn or green beans
2 tablespoons Worcestershire Sauce
1 teaspoon garlic powder
1 tablespoon dried chives
1 teaspoon garlic pepper
2 cups low sodium beef broth

Hot cooked noodles (Optional)

In a large Crockpot, toss meat with flour, butter and oil. Add all remaining ingredients except noodles. All vegetables may not fit in your pot.

Cover and on low for about 6 hours or until the meat and vegetables are tender.

Serve over noodles.

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