Crock-Pot Beef Stew

I've been rediscovering some of my Mom's old cookbooks. One is Rival's Crockpot Cooking. Her cookbook and crockpot are from 1975, but they both still work very well. You can still find new and used copies at Amazon.com for a reasonable price.

I slightly modified the recipe for Crock-Pot Stew on page 26 last week for an easy one-pot meal.

Crock-Pot Beef Stew

3-4 lbs. cubed beef round steak
2 tablespoons cooking oil
1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2-3 carrots sliced
2 stalks celery cut in pieces
1/2 large onion chopped
2 large new potatoes cubed
1 can (4 oz.) sliced mushrooms drained
1 cup frozen peas
1 can (10.5 oz.) beef broth
1/2 cup dry red wine or water
2 teaspoons Worcestershire Sauce
1/4 cup water
1/4 cup flour

Combine 1/3 cup flour, salt, and pepper. Instead of regular salt and pepper I used a combination of seasoned salt, garlic salts and lemon pepper. Coat cubed round steak in the flour and quickly brown in oil. Place the beef in the crock-pot and stir in any remaining seasoned flour. Add all vegetables except for the frozen peas and mix well.

Combine beef broth (I used one cup of water and a beef bullion cube), wine and Worcestershire sauce (I didn't have the Kitchen Bouquet the recipe called for). Pour over the meat and vegetables and stir carefully.

Cover and cook on low for 10-14 hours (or on high for 4 to 5 1/2 hours).

One hour before serving turn to high setting and add frozen peas. Make a smooth paste of 1/4 cup flour and the water. Stir into the Crock-pot, cover and cook until thickened. I added additional water at this point to make the gravy a bit thinner. That's they way we like it.

I made some easy Bisquick biscuits and we had a hearty dinner for a cool rainy evening.

Do you have any favourite crock-pot meals? Please share. - Margy