Recipe by Redneck Epicurean
My gourmet cooking teacher in college was the dietitian for Greenview Hospital near my home. During a visit (of course, due to diabetes) I had this beef stew. Anne gave me the recipe and I had to scale it down tremendously. It is deeelish and I always requested more from the hospital kitchen.
Top Review by Ms B.
As written, we felt that the flavor of this stew was missing something. I added several tablespoons of tomato paste, more garlic, more worcestershire, some shallot pepper seasoning, and some salt. This seemed to round out the depth of the broth in the stew. It was good comfort food on a cold, snowy night.
- 1 1⁄2 lbs beef stew meat, cut into 1-inch pieces
- ground black pepper
- 1⁄4 cup flour
- 1 tablespoon oil
- 2 1⁄2 cups cubed potatoes
- 4 carrots, sliced (about 2 cups)
- 2 medium onions, cut into wedges
- 4 garlic cloves, minced
- 3 1⁄4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup peas
Directions See How It's Made
- Season the beef with black pepper and coat with 2 tablespoons flour. Heat oil in large skillet over medium-high heat. Add beef and cook until browned, stirring often.
- Place the potatoes, carrots, onions and garlic in large crock pot. Top with beef. Add 3 cups broth, Worcestershire, and bay leaf.
- Cover and cook on high for 5-6 hours or until beef is fork-tender.
- Mix the remaining flour and 1/4 cup broth. Add flour mixture and peas to cooker. Cover and cook 15 minute or until slightly thickened. Take out the bay leaf. Serve!