| Crockpot Beef Stew
2 1/2 lb Beef, extra lean
7 Carrots, 2" chunks
2 1/2 Potatoes, cut in eighths
2 1/2 Onions, sweet, cut in 1/4" slices, slices cut in half and separated into rings.
1 Tomatoes, Italian-style canned, stewed tomatoes, undrained (or plain)
2 - 3 tablespoons of flour
1 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of thyme
1/4 teaspoon of basil
2 - 3 tablespoons of Worcestershire sauce
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Layer the veggies and meat (in that order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hours. Variable amounts are for 3-1/2 or 5 quart pots. I make mine up the night before and refrigerate. My hubby (an early riser) puts it on about 7 AM and it cooks all day. There is lots of gravy, which may be thickened with cornstarch if desired. Sometimes instead of potatoes, I cook large elbow macaroni separately (Muellers Ready-cut) and put the >>>>>> leftover macaroni in the bowl with leftover stew to soak up the good gravy. I also add a drained can of cut green beans to the veggies (during the last 4 hours) in that case.
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