Five Hour Stew
Last year, Jen posted a picture of Five Hour Stew that she had reworked for the crockpot. I went back to that post today and realized the actual recipe was missing. With Fall just around the corner, I was in the mood for this delicious, hearty dish that has been a family favorite for over forty years. This recipe works in the oven or crockpot without having to make any changes.
Five Hour Stew
2 lbs. lean stew beef
1 16oz. can chopped tomatoes
2-3 medium potatoes, peeled and cut into 2' pieces
4-5 small carrots, cut into chunks
1 clove garlic, minced
1 medium onion, sliced
1 cup celery, sliced
1 Tabs. Worcestershire Sauce
1 teas. salt
1/2 teas. pepper
2 Tabs. tapioca
2 teas. sugar
3 Bay leaves, crushed
1/2 cup bread crumbs
In the order given, place ingredients in crockpot. Cover and cook for 5 hours on high and, if needed another hour on low. In a conventional oven, cook for 5 hours at 250 degrees. Serves 4-5. Enjoy!
Five Hour Stew
2 lbs. lean stew beef
1 16oz. can chopped tomatoes
2-3 medium potatoes, peeled and cut into 2' pieces
4-5 small carrots, cut into chunks
1 clove garlic, minced
1 medium onion, sliced
1 cup celery, sliced
1 Tabs. Worcestershire Sauce
1 teas. salt
1/2 teas. pepper
2 Tabs. tapioca
2 teas. sugar
3 Bay leaves, crushed
1/2 cup bread crumbs
In the order given, place ingredients in crockpot. Cover and cook for 5 hours on high and, if needed another hour on low. In a conventional oven, cook for 5 hours at 250 degrees. Serves 4-5. Enjoy!
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