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Slow Cooked Beef Stew

(Photo by: www.thegardenpalette.wordpress.com)

 

SERVES: 4

 

INGREDIENTS:

2 teaspoons salt

2 tablespoons flour

1/8 teaspoon black pepper

1 pound beef for stew, cut into 1-inch pieces

1 tablespoon vegetable oil

1 can beef broth

1/2 cup water

1/2 teaspoon dried thyme leaves, crushed

1 bay leaf

3 medium carrots, cut into 1-inch pieces (about 1 1/2 cups)

2 medium potatoes, cut into quarters

 

INSTRUCTIONS:

 

On a plate, mix the flour, salt and pepper. Coat the beef with the flour mixture.

 

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.

 

Stir the bay leaf, broth, water, and thyme in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.

 

Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes, stirring occasionally. Discard the bay leaf. Serve with crusty bread.

Posted by: / September 15, 2010

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