*  Exported from  MasterCook  *

                           Vegetable Beef Stew

Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine, 1995
Serving Size  : 8    Preparation Time :0:00
Categories    : Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lb            Beef round or chuck steak --
                        - 1-1/2" thick,
                        - cut into 1-1/2" cubes
     1/3  c             Flour
   1      ts            Salt
     1/2  ts            Cracked pepper
   3                    Carrots -- peeled,
                        - split lengthwise, cut in half
   2                    Celery ribs -- cut in 1" pieces
   6      sm            White onions
   8      sm            New potatoes -- peeled
   4      oz            Can sliced mushrooms -- drained
  10      oz            Pkg frozen peas, corn,
                        - green beans, or lima beans --
                        - partially thawed
  10 1/2  oz            Can condensed beef broth
     1/2  c             Dry red wine or water
   2      ts            Brown sugar
   2      ts            Kitchen Bouquet
  14 1/2  oz            Can tomato wedges or slices --
                        - drained (optional)
     1/4  c             Flour
     1/4  c             Water

If beef is extra lean, thoroughly wipe cubed beef on absorbent towels
to dry. If meat contains fat, quickly brown in large skillet to sear
and remove fat; drain well.

Place beef cubes in Crock-Pot. Combine 1/3 cup flour with the salt
and pepper; toss with beef to coat thoroughly. Add all vegetables
except tomato wedges to Crock-Pot and mix well. Combine beef broth,
wine, sugar, and kitchen bouquet. Pour over meat and vegetables; stir
carefully. Add drained tomatoes and stir well. Cover and cook on Low
for 10 to 14 hours or on High for 4 to 5-1/2 hours.

One hour before serving, turn to High. Make a smooth paste of 1/4 cup
flour and the water; stir into Crock-Pot. Cover and cook until
thickened.

Yield: 8 Servings

Note: For better color, add half of the frozen vegetables at
beginning; add remaining half during last hour.


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