Ingredients

How to make it

  • Place flour, salt, paprika, pepper and parsley into a sealable plastic bag or paper bag. Toss to mix.
  • Rinse met & pat dry. Add half to flour mixture & toss to coat.
  • Heat 1 tbsp oil to medium skillet over medium-high heat. Add coated pieces of meat to skillet. Brown on all sides, this should take about 5 minutes. Transfer to crock pot.
  • Add remaining meat to flour mixture & toss to coat.
  • Heat remaining oil in skillet. Add coated pieces of meat to skillet. Brown on all sides, again about 5 minutes. Transfer to crock pot.
  • Carefully add about 1/2 cup of beef stock to skillet. Scrape up browned bits from the bottom. Pour into crock pot.
  • Pour remaining beef stock into crock pot. Add onions & garlic and remaining seasonings.
  • Cook on LOW for 8 hours.
  • *If needed, add a bit of a cornstarch slurry (water + cornstarch) into cooking liquid to thicken up. My gravy was perfect and did not need it this time around.
  • I served this over egg noodles (also labeled as spaetzle) garnished with more parsley. It would also be great over rice, mashed taters, open faced on a sandwich - mmmm....
  • *Feel free to add some mushrooms into the pot when adding onions.

Reviews & Comments 2

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  • otterpond 1 year ago
    That is getting made and real soon. I love beef and gravy slow cooks. The spice combination you have chosen really appeals to me. The choice of spaezle is a good one.
    My neighbor used to have an October Fest dinner party. I helped her make fresh spaezle a couple of times. It is an athletic enterprise and definite labor of love.
    I bet I could get to love bagged spaezle ;0 )
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  • jett2whit 1 year ago
    Mmmmm I remember making this and it was good!
    Was this review helpful? Yes Flag

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