Tuesday, May 18, 2010

Old-fashioned Bottom Round Steak Stew

Layer items in 6 qt. crock pot in this order:
  • 3 Onions, quartered
  • 2 1/2 lbs Bottom Round Steak, cubed
  • 2 tsp. Black Pepper - sprinkled on
  • 3 Bay Leaves
  • 1 tsp Thyme
  • 5 stalks Celery - cut in 1" pieces
  • 6-8 lg. Baking Potatoes - peeled and cut large
  • Salt to taste
  • 24-26 oz. canned Whole or Chopped Tomatoes (with liquid)
  • 24-26 oz. Water or Wine
Cover. Cook in crock pot on High setting for 6 hours or until carrots are tender. Stir sometime midway through the cooking cycle. One hour before it should be finished, remove 1 cup liquid into a jar and cool. When it is cool, add 2-3 Tbsp Flour. Screw on lid and shake until there are no flour lumps. Stir flour/water mixture into stew and continue cooking the last hour. Add Additional salt and pepper before serving if needed.

1 comment:

Deb Baker said...

How many carrots did you put in the stew???