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:
- 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.
- In a 5 quart crockery cooker layer meat, onion, potatoes, and carrots. Add garlic, tomato sauce, diced tomatoes, beef broth, and rosemary.
- 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.
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2 comments:
I can't wait to try this! It sounds like it will warm my bones--it's freezing over here!
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.)
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