Sunday, January 3, 2010

Cheree's Beef Stew

INGREDIENTS:

1/4 cup flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

1-2 lbs beef stew meat, cut into 3/4 inch cubes
2 tablespoons olive oil

1 medium onion, chopped
6 cloves garlic, minced
4-5 medium potatoes, peeled and cut into 3/4 inch cubes
5 medium carrots, sliced
1, 14 ounce can petite diced tomatoes
1 small can tomato sauce
2 cups beef broth or 2 cups water and 2 beef bullion cubes
1/4 teaspoon dried rosemary


DIRECTIONS:
  1. Place flour, garlic powder, thyme, basil, salt and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, brown meat, half at a time in hot oil; drain fat.
  2. In a 5 quart crockery cooker layer meat, onion, potatoes, and carrots. Add garlic, tomato sauce, diced tomatoes, beef broth, and rosemary.
  3. Cover and cook on low-heat setting for 10-12 hours or on high heat setting for 5-6 hours or until meat and vegetables are tender.

2 comments:

something good said...

I can't wait to try this! It sounds like it will warm my bones--it's freezing over here!

michelle said...

Just want you to know that I tried this and it is now my absolutely go-to-tried-and-true-beef-stew. Holy.....THAT TOTALLY RHYMED!
(I wasn't even trying!) Anyway, I'm not a huge beef stew fan, but this was pretty darn good and the meat was the most flavorful, most tender, tastiest beef I've yet to come across in a stew. I will make this again fo sho. My whole family loved it. (Except David. But he won't eat anything.)