Time to break out the ol' crock pot again this week to make this wonderful beef stew. If you are not a mushroom lover, it tastes just as fabulous with out the mushrooms. Thank you once again to my friend Beverly who gave me this recipe a while back.
Here's what you will need:
1.5-2 lbs beef stew meat (or buy your favorite cut of beef and cut it into cubes)
1/8 c. flour
1/2 t. salt
1/2 t. pepper
1 bay leaf
1 tsp. paprika
1 tsp Worchestershire Sauce (not pictured)
2 to 2 1/2 cups beef broth (If you use 1.5 pounds beef use 2 cups if you use 2 lbs beef use 2 1/2 cups)
4 shitake mushrooms, diced
2 medium potaotes, peeled and diced
2 cloves garlic, minced
1 stalk celery, chopped
2 carrots, peeled and chopped
*Wondra sauce and gravy flour for sauce thickening (if you are gluten free use rice flour or gluten free flour of choice)
*Reynolds Slow Cooker liner
Directions
If so desired, put a liner in your crock pot. Then, place beef into the bottom of the crock pot. In a small bowl mix together flour and salt/pepper. Pour over the beef. Stir to coat all the pieces of meat with the mixture.
Chop all the vegys in small bite size pieces as shown below. I cut the potatoes into a little bit larger chunks.
Add the cut up vegys to the meat. Measure out the beef broth into a medium bowl. Stir in paprika, worcestershire sauce and garlic. Stir well to combine and pour over the beef and vegys.
Add a bay leaf and cover with the lid.
Cook on low for 10-12 hours or on high 4-6 hours. Before serving, if you desire a thicker, gravy like sauce.. push the meat and vegys over to one side of the pot and sprinkle a small amount of Wondra to your stew. Gently whisk in. Sauce will immediately thicken. Don't use too much Wondra or it will make your sauce bland.
Once you have whisked in the Wondra it is time to enjoy this wonderful rich stew that is great with bread of your choice. I like serving it with country biscuits or corn bread.
ENJOY!
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