It’s not that I misplace it, really, it’s just that I forget that I have it. And then, every year or so, I realize that it’s there, and I use every week, until I don’t. And then the cycle repeats.
So, hey! I have a crockpot!
And I made beef stew, and lo, it was good.
- 1 pound beef chuck, cubed
- 1/4 cup flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 (14-ounce) can beef broth
- 1 garlic clove, minced
- 1 bay leaf
- 4 carrots, sliced
- 1 onion, chopped
- 1 rib celery, sliced (optional)
- 4 red potatoes, diced
Place meat in slow cooker.
Combine flour, salt and pepper. Stir into meat until coated thoroughly. Add remaining ingredients. Mix well.
Cover and cook on low for 10 – 12 hours, or on high for 4 – 6 hours. Stir and remove bay leaf before serving.
Makes 4 – 6 servings.
Adapted from The Fix-It-And-Forget-It Cookbook.