|
Printer Friendly Copy
Vegetable Beef Stew
Taste of Home Magazine
Recipe Source
Servings:
6
Here's a great beef stew that
simmers in a wonderful gravy. Served with a loaf of crusty bread and a green
salad, it's a tasty meal for grown-ups and kids alike. I think it's even better
the next day. -Randee Eckstein Commack, New York
|
Ingredients
5 medium red potatoes,
peeled and cut into ½-inch chunks
2½ cups sliced fresh mushrooms
4 medium carrots, sliced
2 celery ribs, thinly sliced
3 bacon strips, diced
¼ cup all-purpose flour
¾ teaspoon pepper, divided
½ teaspoon salt, divided
2 pounds beef stew meat, cut into ¾-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 can (14½ ounces) beef broth
½ cup dry red wine or additional beef broth
1 bay leaf
⅛ teaspoon dried thyme
1 can (10¾ ounces) condensed tomato soup, undiluted
⅓
cup water
2 tablespoons cornstarch
3 tablespoons cold water |
|
Cooking Method
Place the first four ingredients in a 5-qt.
slow cooker.
In a large skillet, cook bacon over medium
heat until crisp.
-
Drain on paper towels.
-
Reserve drippings.
In a large resealable plastic bag, combine
the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt.
-
Add meat; seal and shake to coat.
-
Brown the beef, onion and garlic in
drippings and oil.
-
Transfer to slow cooker.
-
Stir in broth, wine or additional broth,
bay leaf, thyme, reserved bacon and remaining salt and pepper.
-
Cover and cook on low for 8-9 hours or
until tender.
Discard bay leaf.
Combine soup and water; add to slow cooker.
-
Cover and cook on high for 30 minutes.
-
Combine cornstarch and cold water; stir
into slow cooker.
-
Cover and cook for 30-40 minutes or until
slightly thickened.
-
Pour over sausage mixture; stir to coat.
|
|
