Adapted from Familyfun.com
- 1 large onion, halved and thinly sliced
- 3 medium carrots, peeled and sliced
- 3 largish potatoes, cut into 1/2 inch chunks
- 1 1/2 cups peeled and diced rutabaga
- 1 1/2 cups fresh green beans, cut into bite-size pieces
- 2 pounds beef stew meat chunks
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 cloves minced garlic
- 4 cups beef stock
- 1 (14 oz.) can tomato sauce
- just under 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 4 Tablespoons all purpose flour
- 3 teaspoons tomato paste
Put everything but the flour and the tomato paste in a large slow cooker. Stir to combine.
Cover and cook on “low” for 8 to 9 hours or on “high” for 4 to 5, until the beef is tender and the potatoes are just fork tender.
Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a couple of ladlefuls of the broth to a small mixing bowl. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour.
Makes 8 servings.
Rehfwitz Recipes 