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Vegetable Beef Stew

Yields:8-10 yields
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Recipe Cooking TimePreparation20 minutes
Cooking14 hours
Ready In14 hours
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Ingredients

1 each beef round steak 4 pounds, or chuck steak, 1 1/2 inch thick, cut into 1 1/2inch cubes
1/3 cup flour, all-purpose
1 teaspoon salt
1/2 teaspoon black pepper cracked
3 each carrots peeled, split lenghwise, cut in half
2 stalks celery cut in 1 inch pieces
6 small onions white
8 small new potatoes peeled
4 ounces mushrooms drained, sliced
10 ounces green peas corn, green beans, or lima beans, , partially thawed
10.5 ounces beef broth condensed
1/2 cup red wine dry, or water
2 teaspoons brown sugar
2 te flavoring
14.5 ounces tomatoes canned, wedges or slices, drained, optional
1/4 cup flour, all-purpose
1/4 cup water

Directions

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 and 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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Italian Wedding Soup

This soup is not only tasty but very easy to make. A definite addition to my all time favourites!!!
 
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