Beef Stew

Sat, Sep 23, 2017

Ingredients

• 2 lbs beef stew meat

• ¼ cup flour
• ½ tsp salt
• ½ tsp pepper

• 1 onion, chopped
• 4 carrots, sliced
• 3 potatoes, diced
• ¼ tsp minced garlic
• 1 tsp paprika

• 1 tsp Worcestershire sauce
• 2 cans beef broth

Directions

Place meat in largest mixing bowl.

In a small bowl mix together the flour, salt, and pepper. Pour over meat and stir to coat meat with flour mixture.

Stir in the onion, carrots, potatoes, garlic, and paprika.

Transfer to slow cooker. Add Worcestershire sauce and beef broth.

Cover and cook on low for 10-12 hours, or high for 4-6 hours.

Notes

Consider using one of the cans of beef broth to help transfer spices that are stuck to the bowl.

Second attempt had a lot of fat get transferred to the frozen portions. Next time, let the stew cool before packaging and skim off the fat.

Potatoes should be less than a cubic inch after dicing for best texture.