Beefy Vegetable Stew

By carvalhohm

Ingredients

• 2 pounds beef round roast, cut into 1" cubes
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 tablespoon vegetable oil
• 1 1/4 cups beef broth
• 2 baking potatoes, diced
• 4 carrots, sliced
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 cup dry red wine or beef broth
• 1 teaspoon Worcestershire sauce

Details

Servings 10
Adapted from mrfood.com

Preparation

Step 1

Sprinkle beef evenly with salt and pepper; toss with flour to coat. Heat oil in a large skillet over medium-high heat. Add beef, and cook 5 minutes or until browned on all sides; place beef in a 4- to 5-quart slow cooker.

Add beef broth to skillet, and scrape the bits from the bottom, using a wooden spoon; pour mixture over beef in slow cooker.

Add potatoes and remaining ingredients; stir well.

Cover and cook on LOW setting 7 hours or until meat and vegetables are tender. Remove and discard bay leaf.

Notes:
You can substitute lamb for the beef in this hearty stew, or even try a venison round roast. Serve bowlfuls with French bread or sourdough bread and your favorite red wine to suit.