Source:
Crockpot Cooking
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Spicy Beef Stew
Easy and ready when you get home from work. |
Rating:
Rate This Recipe |
Serves:
8-10
Prep Time:
20 minutes
Cook Time:
8-10 hours
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1 1/2 - 2 pounds stew meat, cut into 1 inch cubes
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4 medium potatoes, cubed
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4 medium carrots, sliced
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cans tomato soup, 10 3/4 ounces each
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2 soup cans water
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1 cup red wine, burgundy
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2 tablespoons flour
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1 taespoon salt
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1 teaspoon paprika
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1/4 teaspoon pepper
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1/2 teaspoon oregano
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1/2 teaspoon basil
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1/2 teaspoon thyme
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1/2 teaspoon sage
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1/2 teaspoon marjoram
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1 tablespoon Worcestershire sauce
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2 bay leaves
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Coat meat with flour; set excess flour aside. In large skillet or
slow-cooking pot with browning unit, heat oil. Brown meat on all
sides. In slow-cooking pot, combine browned beef, bay leaf,
Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar
and vegetables. Pour water over all. Cover and cook on low 8 to
10 hours. Turn control on high. Thicken with flour left over from
coating (about 1/4 cup) dissolved in a small amount of water. Add
okra if desired. Cover and cook on high 10 to 15 minutes or until
slightly thickened.
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