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| Slow cooker beef stew! | |
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| Topic Started: Nov 23 2014, 07:43 AM (148 Views) | |
| swing | Nov 23 2014, 07:43 AM Post #1 |
swing
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Original recipe makes 6 servings Change Servings 2 pounds beef stew meat, cut into 1 inch cubes 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 bay leaf 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1 onion, chopped 1 1/2 cups beef broth 3 potatoes, diced 4 carrots, sliced 1 stalk celery, chopped. Directions Place meat in slow cooker. 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 garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. This is the Recipe I used Darcie it's at allrecipes.com. |
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| Darcie | Nov 23 2014, 07:53 AM Post #2 |
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Skeptic
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Thanks, copied and printed. |
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| Trotsky | Nov 23 2014, 10:00 AM Post #3 |
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Big City Boy
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That's very much my recipe swing with the two exceptions. I now brown the meat first...more work but richer flavor and I use red wine instead of broth. swing, Is that the recipe that came with the first Rival Crock Pots? It looks familiar but I think the old one might have called for a tsp. of Gravy Master for dark color. |
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| swing | Nov 24 2014, 07:41 AM Post #4 |
swing
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Trotsky I got that recipe off the net at allrecipes.com. |
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| agate | Nov 29 2014, 09:04 AM Post #5 |
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Went out and got the stuff and am going to put this stew together just as soon as the carpenter gets out of my kitchen, about 1/2 hour...yeah!!! I am going to take Trotsky's way and do it with the red wine :wineglasssmile.gif: |
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| Darcie | Nov 29 2014, 09:07 AM Post #6 |
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Skeptic
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Agate, the one I did with the wine was excellent, also browned the meat first and then decided to continue on the stove. |
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| Trotsky | Nov 30 2014, 01:32 AM Post #7 |
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Big City Boy
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Remember, with the wine option: if you use real wine you will need salt, if you use "cooking wine" aka the cheap stuff from the grocery story, it has plenty of salt to start with less ine and all more as you taste for saltiness. (I like Goya RED Cooking wine...a nice almost port taste.) See I was never allowed to mention this while Julia Child was alive for fear of being attacked...but now that she's gone I can come out of the cooking wine closet. But for those with an aversion to any saltiness, best stick to real wine. Edited by Trotsky, Nov 30 2014, 01:32 AM.
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| angora | Nov 30 2014, 02:12 AM Post #8 |
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WWS Book Club Coordinator
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If you want brown gravy, toast the flour you use to thicken the gravy. Don't use the prepared stuff. |
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5:48 AM Jul 14