Thursday, November 17, 2011

Crock-pot Beef Stew


3 medium potatoes, peeled
4 medium parsnips, peeled
4 medium carrots, peeled
2-3 medium onions, peeled and cut into eighths
1 stalk celery, chopped into smaller pieces
2 large cloves garlic, halved
1 bay leaf
1 c. low-sodium beef broth (from 14.5 oz can)
1 tsp. Worcestershire sauce
1-2 tsp. paprika
Salt and Pepper to taste
2 pounds beef chuck roast, trimmed of fat and gristle or beef stew meat

Roux:
1-2 Tbsp. butter
2-4 Tbsp. flour
Juice from cooking + additional beef broth as needed to make a thick gravy

Cut all veggies to about the same size (chunks should be around 2 inches). Place in the bottom of the crock pot. Add celery, garlic, bay leaf. Cut meat into 1 1/2 inch cubes making sure it is trimmed of most fat. Place meat on top of vegetables. Mix spices with broth and Worcestershire sauce and pour over the top of the meat.

Crock pot for 10 hours on low or 5 to 6 hours on high, mixing up meat and veggies at least once if you cook on high to keep meat moist and tender.

Just before serving. Make a  roux with butter and flour in a small saucepan. Add hot liquid from cooking plus any extra beef broth to make a thick gravy. Pour over stew and stir together just before serving. Remove bay leaf. Makes excellent leftovers and if you have enough, you could make a beef pot pie the next day!

Serve with homemade biscuits, muffins or corn bread. Add a lettuce salad for a complete meal!

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