I found this on the SparRecipes, and thought it is so good to share. I left out the dry onion soup mix and beef bouillion and add a cup of green beans. Used 1 1/2 cup water instead of 3 cups and did it in my Electric pressure cooker.
1/3 cup flour
1/2 tsp salt
1/2 tsp black pepper
1 lb stewing beef
1 med onion, diced
1 garlic clove, chopped
3 celery stalks, chopped
3 carrots, chopped
4 med potatoes (peeled & cubed)
2 tsp Worcestershire sauce
3 cups boiling water
1-40g pkg of dry onion soup mix
1-2 tsp beef bouillon granules
1 tbsp fresh rosemary (optional)
1 tsp fresh thyme (optional)
1 tbsp Extra Virgin Olive Oil
Mix flour with salt and pepper in a large ziploc bag, or plastic bowl with lid.
Cut stewing beef into 1" cubes and then toss in flour mixture. Shake to coat.
Add oil to non-stick skillet and then add beef and flour mixture (including any excess flour).
Brown beef then add onion and garlic. Cook until onion is soft.
Place beef, garlic and onion mixture in bottom of slow cooker with the rosemary and thyme and let cook on low until meat is tender.
Then add potatoes carrots, celery, water, soup mix, bouillon and Worcestershire sauce.
Cook on high for 2-1/2 hours, and then turn down to low for 2 more hours. If you have a little more time to spare cook on low for 6-8 hours, or until potatoes and carrots are tender.
No extra thickening of the beef stew gravy should be required. It turns out perfectly for me every time.
Makes about eight 1-1/2 cup servings
Number of Servings: 8
Servings Per Recipe: 8
Amount Per Serving
Total Fat: 6.6 g
Cholesterol: 50.4 mg
Sodium: 543.7 mg
Total Carbs: 29.6 g
Dietary Fiber: 4.0 g
Protein: 20.7 g
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| current weight: 420.0