*  Exported from  MasterCook  *
 
                             CROCKPOT BEEF STEW
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Meats
                 Soups                            Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   lb           Beef, extra lean
    7                    Carrots, 2 chunks
    2 1/2                Potatoes, cut in eighths
    2 1/2                Onions, sweet, cut in
                         -1/4 slices, slices
                         -cut in half and separated
                         -into rings.
    1                    Tomatoes, Italian-style
                         -canned,stewed tomatoes,
                         -undrained (or plain)
    2       tb           Flour (or 3)
    1       t            Salt
      1/4   ts           Pepper
      1/4   ts           Thyme
      1/4   ts           Basil
    2       tb           Worcestershire sauce (or 3)
 
   Layer the veggies and meat (in that order), mix flour
   and seasonings and sprinkle over each meat layer.
   Sprinkle with Worcestershire sauce, pour stewed
   tomatoes over all, cover and cook on Low 10-12 hours.
   
   Variable amounts are for 3-1/2 or 5 quart pots.  I
   make mine up the night before and refrigerate.  My
   hubby (an early riser) puts it on about 7 AM and it
   cooks all day.  There is lots of gravy, which may be
   thickened with cornstarch if de- sired. Sometimes
   instead of potatoes, I cook large elbow macaroni
   separately (Muellers Ready-cut) and put the  >>>>>>
   leftover macaroni in the bowl with leftover stew to
   soak up the good gravy. I also add a drained can of
   cut green beans to the veggies (during the last 4
   hours) in that case.
  
 
 
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