©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Beef Stew (another version)

So I have been really bad at blogging lately.  I made a fantastic beef stew and kind of scribbled directions as I went a long and totally forget to take a picture of the final results.

2 pounds of stew meat
Flour, salt and pepper
2 large onions, chopped
4 celery stocks, chopped
1 pound baby carrots
6 large russet potatoes, peeled and chopped
1 packet of Brown Gravy mix
1 packet of Onion Gravy mix
Rosemary stalks
1 box of Beef Stock
2 Cups of water (or a little more depending on your crock pot size)

In a large ziplock add flour, salt and pepper (didn't measure).

In a skillet, I added a couple tablespoons of coconut oil and heated on med high.  Add a few pieces of meat to the flour mixture and shake to coat.  Shake off the excess flour and place in the hot skillet.  Brown on all sides and then set aside.  Continue until all the stew meat is browned.

In your crock pot place onion, celery, carrots, Rosemary, and potatoes.

Sprinkle on the gravy mixes.

Add the stock and browned beef.

Add enough water to bring the liquid to about 1 inch below the top of the crock pot.

Cook on low for 8 to 10 hours, serve with nice crusty bread.

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