From the Pantry Butler kitchen

Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Yield: 6 servings
Ingredients: 2 pounds stew meat, cut into 1-inch cubes; 1/4 cup flour; salt and pepper — optional, to taste; 2 cups water; 2 teaspoons beef bouillon — 2 cubes; 1 garlic clove, finely chopped; 3 medium carrots, sliced; 3 medium potatoes, diced; 1 onion, chopped; 1 celery stalk, sliced; add herbs as desired (bay leaf, basil, oregano, etc.) — optional

6 servings

Prepare this in the morning and let it cook all day, so that you can enjoy a healthy and hearty dinner as soon as you walk in the door. USDA MyPlate Kitchen — Montana State University Extension Service (public domain), via myplate.food

Ingredients

2 pounds stew meat, cut into 1-inch cubes
1/4 cup flour
salt and pepper — optional, to taste
2 cups water
2 teaspoons beef bouillon — 2 cubes
1 garlic clove, finely chopped
3 medium carrots, sliced
3 medium potatoes, diced
1 onion, chopped
1 celery stalk, sliced
add herbs as desired (bay leaf, basil, oregano, etc.) — optional

Method

Wash hands with soap and water.
Place meat in slow cooker.
Mix flour, salt, and pepper in a medium bowl, and pour over meat; stir to coat.
Add remaining ingredients and stir to mix.
Cover and cook on low for 8 to 10 hours or high for 4 to 6 hours.
Stir stew thoroughly before serving.
If using bay leaf, discard before serving.

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