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Enjoy this recipe from Soups, Stews & Breads.
Submitted by: Kirstin Stone from Little Elm, TX
4 to 6 bacon slices, chopped
1/3 c. all-purpose flour
1 t. salt
1/2 t. pepper
2-1/2 lbs. stew beef cubes
2 to 3 potatoes, peeled and diced
1 c. onion, peeled and chopped
2 c. baby carrots
8-oz. pkg. sliced mushrooms
1 green pepper, chopped
14-1/2 oz. can diced tomatoes
2 c. beef broth
1/2 c. red wine or beef broth
1 to 2 T. garlic, minced
2 t. dried marjoram
2 t. dried basil
3 bay leaves
Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Drain bacon on paper towels, reserving drippings in skillet. In a large plastic zipping bag, combine flour, salt, pepper and beef cubes; shake to coat well. Brown beer in drippings in skillet. Combine browned beef, vegetables and reserved bacon in a slow cooker. Add tomatoes with juice, broth and wine or broth; mix well. Stir in remaining ingredients. Cover and cook on low setting for 8 hours. Discard bay leaves before serving. Serves 10. | |
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Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Drain bacon on paper towels, reserving drippings in skillet. In a large plastic zipping bag, combine flour, salt, pepper and beef cubes; shake to coat well. Brown beer in drippings in skillet. Combine browned beef, vegetables and reserved bacon in a slow cooker. Add tomatoes with juice, broth and wine or broth; mix well. Stir in remaining ingredients. Cover and cook on low setting for 8 hours. Discard bay leaves before serving. Serves 10. |
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