Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Beef stew (slow cooker)
Serves 6 (main-dish servings)
- 2 tbsp all-purpose flour
- 1 lb beef stew meat
- 1 medium onion, cut into eighths
- 3 medium russet potatoes, scrubbed and cubed
- 3-4 medium carrots, cut into 1-inch slices
- 2 stalks celery, cut into 1-inch slices
- 2 tsp instant beef bouillon granules
- 1 clove garlic, minced
- 1/2 tsp dried basil, crushed
- 1/2 tsp dried thyme, crushed
- 1/2 tsp dried rosemary, crushed
- 1/2 tsp dried majoram, crushed
- 1 tsp dried parsley, crushed
- 1 bay leaf
- 1 14.5-ounce Italian stewed tomatoes
- 3 11.5-ounce cans V-8 vegetable juice
- 1 medium zucchini, cut into 1/2-inch slices
- 1 medium yellow squash, cut into 1/2-inch slices
Place flour in a plastic bag. Add 1/4 tsp salt and 1/4 tsp pepper. Add meat cubes, shake vigorously to coat. Shake off excess flour and add floured meat to 4-quart slow cooker.
Add onion, potatoes, carrots, and celery to slow cooker. Top vegetables with the beef bouillon and spices - basil, thyme, rosemary, majoram, parsley and the bay leaf. Add stewed tomatoes and V-8 juice.
Cover slow cooker and cook on low for 10 to 12 hours (or high for 5 to 6 hours). With 1 hour to go (1/2 hour if cooking on high), add sliced zucchini and yellow squash. Stir into stew. Remove bay leaf before serving.
