*  Exported from  MasterCook  *
 
                            Vegetable Beef Stew
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      4 pound       beef round or chuck steak -- 1 1/2 inch thick
                         cut into 1 1/2-inch cubes
      1/3  cup           flour
    1      teaspoon      salt
      1/2  teaspoon      cracked pepper
    3                    carrots, peeled, split lenghwise -- cut in half
    2      stalks        celery -- cut in 1 pieces
    6      small         white onions
    8      small         new potatoes -- peeled
    1      4 oz can      sliced mushrooms -- drained
    1      10 oz pkg     frozen peas, corn, green beans, or
                         lima beans -- partially thawed
    1      10.5 oz can   condensed beef broth
      1/2  cup           dry red wine -- or
                         water
    2      teaspoons     brown sugar
    2      te            Kitchen Bouquet
    1      14.5 oz can   tomato wedges or slices, drained -- optional
      1/4  cup           flour
      1/4  cup           water
 
 If beef is extra lean, thoroughly wipe cubed beef on absorbent towels to dry.  
 If meat contains fat, quickly brown in large skillet to sear and remove fat; dr
 ain well.
 
 Place beef cubes in Crock-Pot.  Combine 1/3 cup flour with the salt and pepper;
  toss with beef to coat thoroughly.  Add all vegetables except tomato wedges to
  Crock-Pot and mix well.  Combine beef broth, wine, sugar and kitchen bouquet. 
  Pour over meat and vegetables; stir carefully.  add drained tomatoes and stir 
 well.  Cover and cook on Low for 10 to 14 hours or on High for 4 to 5 1/2 hours
 .
 
 One hour before serving, turn to High.  Make a smooth paste of 1/4 cup flour an
 d the water; stir into Crock-Pot.  cover and cook until thickened.  
 
 Serves 8 to 10
 
 Note: For better color, add half of the frozen vegetables at beginning; add rem
 aining half during last hour.
 
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