posted on July 27, 2000 11:41:34 AM new
Here is the one I use in my crock pot.
3 carrots, cut lengthwise in half, then in 1 inch pieces
3 ribs celery cut in 1 inch pieces
2 large potatoes cut in 1/2 inch pieces
1 1/2 cup chopped onions
3 cloves garlic, minced
1 bay leaf
1 1/2 tablespoon Worcestershire sauce
3/4 teaspoon dried thyme
3/4 teaspoon dried basil
1/2 teaspoon pepper
2 pounds stew meat cut in 1 inch pieces
1 can (14 1/2 ounce) diced tomatoes
1 can (14 1/2 ounce) beef broth or boullion
1/4 cup flour
1/2 cup cold water to thicken when done
Layer ingredients in slow cooker in order given. Cover and cook over low heat 8-9 hours. Remove bay leaf, mix the water and flour together and stir in, cook a few minutes until it thickens.
I make about 1 1/2 of this recipe in a 6 quart crock pot for our family of 6. I use the mini carrots instead of large ones, and I leave them whole, or sometimes cut in half lengthwise. I also leave the peeling on the potatoes, but it's up to your taste.
\\\\\\\"Professionals built the Titanic, amateurs built the Ark.\\\\\\\"
posted on July 27, 2000 12:51:53 PM new
Have you checked out this source for recipes.
http://SOAR.Berkeley.EDU/recipes/
They have EVERYTHING.
I use it a lot. I also found a source for recipes where you type in the ingredients you have on hand and it gives you what recipes you can do with it. When I find where I hid that in my bookmarks I will post it.
posted on July 27, 2000 01:15:18 PM new
The mistress of South Allington House, a B&B in Devon where I worked one summer, would make this one. The gravy is outstanding, you can use stale beer, and the marjoram gives the meat a slightly venisony flavor, which I like:
2lb. stew beef
2 large yellow onions
1 bottle ale
1 cup beef stock
1-2 cloves garlic
1/2 teaspoon each marjoram, thyme
Salt and pepper
Saute onions until caramelized; then brown beef. Add ale and stock and cook on low heat until very tender, 1-2 hours. Reduce pan liquids and thicken with flour.
Now Barbara used to serve this 2 ways:
Topped with fresh croutons and Cheddar cheese, put under the broiler for a few minutes to brown;
OR
Put into a pie pan, topped with puff pastry (her) or herb biscuit dough (me) and baked as a meat pie.
The only thing I liked better than that was fresh spring lamb (from our flock) with new potatoes and peas....sigh.
