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  • 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pounds Stew beef; trim, bite size

  2. 1 can Stewed tomatoes; sliced

  3. 3 Potatoes; peeled, diced

  4. 2 Carrots; peeled, pennied

  5. 1 Garlic clove; crushed

  6. 3 Peppercorns

  7. 1 Bayleaf

  8. 1 Celery stalk; chopped

  9. 1 Small onion; diced

  10. 4 cups Water

  11. Salt and pepper to taste

  12. teaspoon Thyme

  13. 1 teaspoon Parsley; chopped

  14. 2 Beef bouillon cubes

  15. 1 tablespoon Worcestershire sauce

  16. 2 cups Frozen mixed vegetables

Instructions Jump to Ingredients ↑

  1. Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3½ hours on high heat. Remove the bayleaf before serving. You can add ½ cup of red wine with the vegetables for a more robust flavor.

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