Beef Stew
From pyromyth 17 years agoIngredients
- 3/4 pound cubed beef stew meat shopping list
- 1/4 pound cut green beans (approximately 1 inch pieces) shopping list
- 8 ounces coarsely chopped fresh mushrooms shopping list
- 3 cloves minced garlic shopping list
- 1 large stalk minced celery shopping list
- 2 finely chopped carrots shopping list
- 3 peeled and diced potatoes shopping list
- 2 diced onions shopping list
- 21 ounces beef consomme shopping list
- 29 ounces fat-free chicken broth shopping list
- 14.5 ounces canned crushed tomatoes shopping list
- 8 ounce canned tomato sauce shopping list
- 1/2 cup flour shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/2 teaspoon black pepper shopping list
- 1/4 teaspoon dried marjoram shopping list
- 1 bay leaf shopping list
How to make it
- Combine beef, green beans, onions, celery, mushrooms, carrots, garlic, and potatoes in the slow cooker. Add the tomatoes and tomato sauce to the slow cooker. Season with pepper, thyme, bay leaf, and marjoram. Mix chicken broth and flour together separately. Stir beef consomme and chicken broth mixture into slow cooker.
- Cover the slow cooker, and cook on low setting for 6 to 10 hours. Remove bay leaf before serving.
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