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Family Beef Stew

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By , About.com Guide

Scroll down to see more beef stew recipes.

Ingredients:

  • 2 to 2 1/2 pounds stew beef, cut in 1-inch chunks
  • 8 carrots, sliced about 1 inch thick
  • 3 medium idaho potatoes, cut in chunks
  • 2 large onions, coarsely chopped
  • 1 can stewed tomatoes, Italian seasoned (14-1/2 oz can)
  • 2 tablespoons flour
  • seasoned salt and pepper, to taste
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon dried leaf basil
  • 1/4 teaspoon dried leaf oregano
  • 2 teaspoons Worcestershire sauce

Preparation:

Place half of the vegetables in the crockpot; add beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add rest of vegetables and top with the stewed tomatoes and their juice. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately.

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Oven Stewed Beef with Vegetables
Beef Goulash Recipe
Beef Goulash Recipe
Chili Beef Stew Recipe
Beef Goulash with Potatoes
Beef and Beer Stew - Stovetop
Beef and Beer Stew - Oven
Old-Fashioned Beef Stew
Beef Stew with Beer
Beef Stew with Vegetables
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Kristie's Beef Burgundy
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Hamburger Stew

Crockpot
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Favorite Beef Stew Recipe
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Tangy Beef Stew Recipe
Old-Time Beef Stew
Herbed Beef Stew
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Crockpot Beef Stew with Beer
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Beef Stew Index
Beef Chili Recipes
Beef Casseroles
Beef Pies
Beef Stroganoff Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Yummy & SimpleMarch 12, 2008By TheGorskys
"This was wicked yummy. Perfect for a chilly and damp March night. The boss man is anti-onion, so I made it without, and I didn't have any Worcestershire but added leftover Friday's Jack Daniels dipping sauce in its place. I had smallish potatoes and used about 7, and probably more like 10 carrots. My can of tomatoes was the fat round one---I think 28oz? I upped the flour accordingly to about 1/4c. All in all a hit. I start all of my cp recipes on high for the first couple of hours to bring up the temp of raw meat, then drop it to low. It was tender and fall apart wonderful! enjoy!"

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