Ingredients:
- 2 lbs stew beef, cut in 1/2-inch pieces
- 6 to 8 ribs celery, sliced in 1/2-inch pieces
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 3 cloves garlic, crushed
- 2 bay leaves
- 2 teaspoons dried leaf thyme
- 1 can (14.5 ounces) diced tomatoes
- 1 medium carrot, diced
- 1 to 2 medium potatoes, diced
- 3 tablespoons brown rice, cooked or steamed until just tender, drained.
- 8 cups water, broth, or combination
- salt and pepper to taste
Preparation:
Brown beef in oil in skillet. Transfer beef to crockpot. To skillet, add onions, celery, and garlic. Cook, stirring, for about 10 minutes, or until celery is tender. Add the cooked vegetables to beef. Put a little water in the hot skillet to remove any browned bits, stirring to scrape bottom a bit. Add this water to crockpot. Stir in bay leaves, thyme, tomatoes, carrot, potato, water and/or broth, and salt and pepper. Cover and cook on LOW for 6 to 8 hours. About 30 minutes before serving, turn crockpot to HIGH; add rice.Shared by Paula
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