Recipe (click to expand)
|2 1/2||pound||beef, extra lean|
|7||each||carrots, cut in 2 inch chunks|
|2 1/2 potatoes, cut in eighths|
|1/4||inch||slices, slices cut in half and separated into rings|
|1||each||tomatoes, italian-style canned,stewed tomatoes, undrained (or plain)|
|Layer the veggies and meat (in that order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hours.|
Note: Variable amounts are for 3-1/2 or 5 quart pots. There is lots of gravy, which may be thickened with cornstarch if desired. Sometimes instead of potatoes, cook large elbow macaroni separately and put the macaroni in the bowl with leftover stew to soak up the good gravy. Also add a drained can of cut green beans to the veggies (during the last 4 hours).