A hearty stew will warm chilled bones on a blustery
winter day. Serve up steaming bowls of this simple
yet nutritious and satisfying combination to anyone
looking for a hearty meal.
Preparation time: 20 mins
Cooking time: 57 mins
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 small onion, chopped
2 stalks celery, thickly sliced
2 cloves garlic, finely chopped
1 can (14.5 oz) recipe-ready diced tomatoes, undrained
2 small carrots, peeled and thickly sliced
1 teaspoon MAGGI® Instant Beef Bouillon
1/2 teaspoon ground thyme
1 large potato, peeled and cut into 1-inch pieces
COMBINE flour, salt and pepper in medium
bowl. Add beef; toss well to coat. Heat vegetable
oil in large saucepan over medium-high heat. Add
beef, onion, celery and garlic. Cook, stirring frequently,
for 6 to 8 minutes or until beef is no longer pink
and vegetables are tender. Add tomatoes with juice,
carrots, bouillon and thyme. Bring to a boil. Reduce
heat to low; cover.
COOK, stirring occasionally, for 25 minutes.
Add potato; cook, stirring occasionally, for 25
to 30 minutes or until beef is tender.
CROCKERY COOKER METHOD:
COOK beef, onion, celery and garlic as above.
Spoon beef mixture into crockery cooker; cover with
potato, tomatoes with juice, carrots, bouillon and
thyme. Cover; cook on high heat for 5 to 6 hours
or on low heat for 10 to 12 hours or until beef
Modified as needed.
By: R. E. Perrussel from Gibsonia, PA
Comments: Very good stew. I used what I had around
kitchen. A can of diced stewed tomatoes instead
of the tomatoes alone. Also used 2 sweet potatoes
(yams) instead of white. Also added some shredded
cabbage instead of celery and my Mother always told
me to add a teaspoon of sugar to a stew or soup
to bring out the meat flavor.
Just a crock!
By: Julie H. from Houston, TX
Comments: My husband absolutely loved this recipe.
I'm not a great cook, but this must have put me
in the Guinness Book of Most Improved Cooks! I actually
added 1 more potato, a handful of cut green beans
and yellow squash. I didn't have any thyme so I
used parsley flakes instead. I cooked the concoction
in the crock pot for 5 1/2 hours on low and the
meat came out VERY tender. My hubby said this recipe
was a keeper. Yeah!!