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Volume III
October 21, 2011

Weekly Home / Recipe Center

Slow Cooker Beef Stew

Serves 6


2 pounds beef chuck roast or stew meat, cut in 1" cubes
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
2 cans potatoes (this is the trick - whole canned potatoes don't go soggy!)
2 onions
1 stalk celery, sliced

Please meat in cooker (no need to brown first). Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high 4-6 hours. Stir stew thoroughly before serving.

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