Beef Vegetable Stew

Name: Beef Vegetable Stew
Total time: 28800 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 lb Beef Stew Meat; 8 Red Skinned Potatoes; 8 oz Green Peas; 6 Onion Leaks; 5 Red Radishes; 4 Carrots; 2 Bay Leaves; 1 tbsp Salt; 1 tbsp Black Pepper; 1 Garlic Clove; 1/2 cup Flour

vadle.eldav @cook_3940438

Good hearty stew. Nothing fancy. :excited

vadle.eldav @cook_3940438

Good hearty stew. Nothing fancy. :excited

Saved

Ingredients

8 hours

10 servings

2 lbBeef Stew Meat
8Red Skinned Potatoes
8 ozGreen Peas
6Onion Leaks
5Red Radishes
4Carrots
2Bay Leaves
1 tbspSalt
1 tbspBlack Pepper
1Garlic Clove
Optional
1/2 cupFlour

Saved

Steps

8 hours

1

Fill crock pot a little less than half full of water.
2

Heat large pan and lightly seer stew meat on all sides to brown. Do not cook long. Medium temp.
3

Cut carrots, radishes, onions and potatoes in desired sizes. Add to crock pot.
4

Add meat and pan juice to crock pot.
5

Mash garlic clove and add to crock pot. Add Salt and Pepper.
6

Float two Bay Leaves to top of crock pot. Adjust water accordingly. Leave room for peas.
7

Cook for several hours. This will depend on temperature setting on crock pot. However about 6 hours is preferable.
8

Add Green Peas. Cook for 2 more hours.
9

Optional, add 1/2 cup of flour to thicken stew. Add with peas.
10

Find and Remove bay leaves.
11

Plate and serve.