Claire Evans - Lewisville, TX
I leave my celery in large pieces so I can remove it from the stew, because I don’t like celery but the flavor is a nice addition.
Serves 6
Ingredients
2 1/2 pounds lean beef stew meat, cut in 1-inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 carrots, cut in 1-inch slices
2 ribs celery, cut in 1/2-inch slices
2 medium potatoes, cut in 1-inch cubes
1 cup beer
1 cup beef broth
1 can chopped seasoned tomatoes, 12 oz
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
3 tablespoons melted butter
1/3 cup flour
Instructions
Place all ingredients, except potatoes & Carrots and butter & flour in the Crock Pot; mix well. Cover and cook on low for 6 hours. Add Potatoes and carrots and continue cooking 2 more hours until tender
Remove juice including some of the onion, garlic, and tomatoes and puree in a blender.
Add back to stew with melted butter and flour mix; Taste and adjust seasonings.
Turn to high and cook until thickened, about 15 to 20 minutes.
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