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Beef Stew Slow-CookerBeef Stew Slow-Cooker

Rinse beef under cold water. Slice meat into thin "steak" portions; then slice in half, threes or fours (depending on width of the meat). Chop beef into bite-sized pieces, dredge in Bisquick or Jiffy baking mix. Brown in skillet with olive oil and minced garlic; season with salt and pepper, paprika, nutmeg and parsley. Stir to blend, and then stir meat frequently thereafter until browned.


While beef is browning, prepare the vegetables and place in a large bowl. Do not add the mushrooms or peas at this stage. Spoon the meat (along with the scrapings) in the bottom of a large-capacity crock-pot, and then layer vegetables on top. Add one cup of water; cover. When ready to cook, turn crock-pot heat to low and let simmer for up to eight hours, stirring every hour or so. In the last hour of cooking, add the peas, mushrooms and the two beef bouillon cubes. If the liquid appears too thin, combine cornstarch and water, and stir into beef stew until liquid thickens. Repeat cornstarch mixture if necessary.


Suggestion: Serve with warm French bread or buttered rolls.


Beef Stew Slow-Cooker is featured in the Recipes-on-a-Budget Cookbook.


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