Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 tsp salt; pour into the bag with meat and shake to coat. Heat evoo in a large skillet over medium high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots (and any other vegetables being used), potatoes, parsley and pepper, onion and beef broth.
Note- If using real onion, add 3 Tbsp butter to a skillet and saute onions until softened prior to placing into the slow cooker.
Cover and cook on high for 30 minutes. Reduce heat to low and cook for 6 hours or until meat is fork tender. In a small bowl, mix together 2 Tbsp flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes or until thickened.
Originally Submitted
4/24/2009
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