Recipe by Graybert
Something tasty for the slow cooker.
Top Review by Roger/OH
We used Venison instead of stew beef. I also used fresh parsely. The stew meat came out very tender, but we felt the whole stew lacked flavor. I doubled from the butter on down. As written, it did not seam like enough sauce. With doubling we still didn't have any gravy.
- 12 small red potatoes, halved
- 1 lb carrot, cut into 1 inch pieces
- 1 large onion, cut into wedges
- 2 lbs lean stewing beef, cut into 1 inch cubes
- 1⁄3 cup butter
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon dried parsley flakes
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon dried thyme
- 1⁄8 teaspoon pepper
Directions See How It's Made
- Place potatoes, carrots and onions in a 5 quart slow cooker.
- In a large skillet, brown beef in butter.
- Transfer beef to slow cooker with a slotted spoon.
- Stir flour into the pan drippings until blended; cook and stir until browned.
- Gradually add water.
- Bring to a boil and cook and stir for 2 minutes or until thickened.
- Add salt, parsley, celery seed, thyme and pepper; pour over beef and mix all ingredients together.
- Cover and cook on low for 8-9 hours or until vegetables and meat are tender.