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COUNTRY BEEF AND VEGETABLE STEW

By

DELICIOUS COUNTRY STEW

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Rate this recipe 4.5/5 (16 Votes)

Ingredients

  • 2 STALKS CELERY DICED
  • 3 POUND CHUCK ROAST TRIMMED AND CUBED
  • SALT AND PEPPER TO TASTE
  • 1 LARGE RED ONION DICED
  • 2 CLOVES GARLIC MINCED
  • 2 CUPS BEEF BROTH
  • 1/4 CUP RED WINE VINEGAR
  • 1 TBSP WORCESTERSHIRE SAUCE
  • 1/2 TSP THYME
  • 1/2 TSP MARJORAM
  • 4 LARGE RED POTATOES
  • 2 LB BABY CARROTS
  • 1 POUND PEARL ONIONS
  • OPTIONAL
  • 1/4 CUP FLOUR
  • 1/4 CUP BUTTER

Details

Preparation

Step 1

ADD IN ALL INGREDIENTS INTO CROCK POT AND COOK ON LOW 6 TO 7 HOURS UNTIL MEAT IS TENDER, MOVE TO SERVING TRAY AND COVER.

OPTIONAL GRAVY
ADD IN 1/4 CUP FLOUR AND 1/4 CUP BUTTER TURN CROCK POT ON HIGH STIR IN BUTTER AND FLOUR AND LET THICKEN

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