Tis the time of the year for Beef Stew. Here's my recipe for the cause:
DIAMOND JIM’S CROCKPOT BEEF STEW
INGREDIENTS
3#’s Trimmed and Cubed Beef Chuck Roast
½ C All-purpose flour
3-4 Tbsp Olive Oil
1 coarsely chopped sweet onion
½ # miniature carrots
2 C sliced celery
4 medium sized russet potatoes, halved, quartered and cut into large bite sized pieces
1 Tbsp minced garlic
2 Tbsp Celery seeds
2 bay leaves
1 Tbsp salt
1 Tsp white sugar
1 Tbsp fresh ground black pepper
1 tsp paprika
1-2 tsp ground cloves
Juice of one fresh lemon
2-4 Tbsp Worcestershire sauce, to your taste
1 can Beef broth
1 can Vegetable broth
1 ½ c red wine (Merlot, Burgundy, your choice)
DIRECTIONS
Blend flour, salt, pepper, paprika, in a Ziploc Bag. Add beef, shake to coat thoroughly. Add oil to a deep skillet, heat and add beef. Brown beef thoroughly. While meat is browning, add broths, wine, onion, garlic, bay leaves, celery seeds, sugar, cloves, lemon juice, and worchestershire sauce, to a crockpot set on high. When meat is browned, add to crockpot, cover, and let cook for 4-5 hours until meat is tender. Chop celery, potatoes and add carrots to the pot. Cook for an additional hour or until the veggies are tender to your liking but not mushy. If the gravy needs to be thickened, use Pillsbury Wondra or a similar product to thicken to your taste. Cooking time may vary depending on your crockpot. Cook to your liking for tenderness.
ENJOY!
