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Ingredients
1 1/2 Pounds beef stew meat, cut into 3/4" cubes
2 Tablespoons all-purpose flour
1 Teaspoon salt
1/2 Teaspoon pepper
1 Tablespoon oil
1 Pound small red potatoes, quartered
1 1/2 Cups frozen pearl onions
1 Pound fresh baby carrots
1 (12 oz) Jar beef gravy
1 (16 oz) Can diced tomatoes, undrained
3 Tablespoons all-purpose flour
1/4 Cup cold water
Instructions
On waxed paper, sprinkle beef with 2 tablespoons flour, salt and pepper; toss to coat. Heat oil in large skillet over medium-high heat until hot, add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
In 6 quart crockpot, layer onions, potatoes and carrots; add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
Cover and cook on LOW for 8 to 10 hours. Before serving, blend 3 tablespoons flour with water. Stir into stew; cover and cook on HIGH for 10 minutes or until thickened.