Slow Cooker Beef Stew
a recipe that serves 4 by
Ingredients:
2 lb. chuck beef stew meat
2 small onions, quartered
1/2 small onion, chopped
3 medium carrots, peeled and cut into quarters
3 stalks of celery cut into quarters
3 large parsnips, peeled and cut into quarters
4 medium potatoes, cut into quarters
3 pats of lightly salted butter
1 teaspoon garlic powder, divide in half
1/2 teaspoon black pepper, divided in half
2 cups of beef broth with 2 tablespoons of flour mixed in with 2 cups of beef stock or
4 cups of beef broth with 4 tablespoons of flour mixed in
1 teaspoon of Master Gravy in 2 cups of water with 2 tablespoon of flour mixed in
Directions:
1. Brown meat and all the chopped onion in the butter with the first half of the garlic powder and pepper on sprinkled on the meat, in medium size pot sprayed with pam. Approximately 10 minutes.
2. Spray slow cooker crock with pam and place the onion, carrots, celery, parsnips, and potatoes mixed evenly around the bottom of the crock.
3. Evenly around, place the meat on top of the vegetables.
4. In the beef broth add the remaining garlic powder and pepper, mix and pour it over the top of the meat. Pour the stock over the meat, and then the Master Gravy mix.
5. Set slow cooker on low and cook for 7 hours, stirring every 2 hours.
Note:
After making this, before serving, I usually remove 2 cups of gravy and freeze it, after making it the first time I replace 2 cups of beef broth with it as my beef stock.
Diabetic – should not serve this with or over egg-less noodles nor biscuits, it can be too much bad carb.