Prep 20 mins
Cook 10 hrs
The whole house smells amazing while this is cooking in the slow cooker all day. It goes great with rolls or Italian bread and it heats up well for lunch the next day.
- 907.18 g boneless beef cubes
- 14.79 ml Worcestershire sauce
- 78.07 ml flour
- 4.92 ml salt
- 4.92 ml paprika
- 396.89 g can beef broth
- 1 garlic clove, minced
- 4 carrots, sliced
- 1 onion, diced
- 2 celery ribs, sliced
- 3 russet potatoes, cubed small
- Place meat in crock pot.
- Combine flour, salt, and paprika in small bowl.
- Stir flour mixture into meat until coated.
- Add remaining ingredients and mix well.
- Cover and cook 10 hours on low or 4-6 hours on high.
Before writing my review, I want to say " I'm please to be the first one to rate this recipe. :). A few changes were made to the recipe,instead of combining the flour and seasonings in a bowl they were sprinkled over the meat and mixed well. I didn't have canned beef broth so, I used 2 bouillon cubes that were dissolved in 1 1/2 cups of boiling water.I didn't have fresh garlic,so jarred was used.We don't really care for celery,so it was left out.To prevent the potatoes from turning mushy, they were added about 2 hours into the cooking time. I used 8 ounces of frozen baby carrots,which were added about 1 hour before the end of the cooking time. My crockpot runs hot, so the stew was done in about 6 hours on low.Now, I don't know if my Mom ever used Worcestershire sauce but this recipe sure tastes just like hers.:) The only thing that was missing that she used was cabbage.So, when I make this again I'm adding a bit of cabbage. Thanks for posting a recipe that brought back great memories of my Mom's cooking. " Keep Smiling :) "