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Categories:
canola oil beef stew meat onion all-purpose water Worcestershire sauce salt paprika pepper ground cloves bay leaves potatoes carrots frozen corn green beans tomato sauce
Viewed: 41 - Published at: 6 years agoIngredients
- 2 tablespoons canola oil
- 2 pounds beef stew meat
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 cups water, divided
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon pepper
- Dash ground cloves
- 2 bay leaves
- 3/4 pound potatoes (about 3 medium), peeled and cubed
- 3 medium carrots, sliced
- 2 cups frozen corn (about 10 ounces), thawed
- 1-1/2 cups frozen cut green beans (about 6 ounces), thawed
- 1 can (15 ounces) Italian tomato sauce
Method
- In a large skillet, heat oil over medium heat; brown beef in batches. Transfer to a 5-qt. slow cooker.
- In same pan, cook and stir onion until lightly browned. Add to beef. In a small bowl, mix flour and 1/2 cup water until smooth; add to slow cooker. Stir in the remaining ingredients and water.
- Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Discard bay leaves.
