Tammy: This makes a very tasty meal. The broth doesn’t get very thick. If you want it thicker, after it’s cooked for 7 or 8 hours, ladle most of the broth out into a bowl, add some flour (1/4 C.?) and microwave (or heat on the stove) until thick. Stir it back into the slow cooker and serve.
Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Makes |
3 quarts |
6 quarts |
9 quarts |
12 quarts |
15 quarts |
18 quarts |
| Ingredients | ||||||
| Beef broth |
14 oz. |
28 oz. |
42 oz. |
56 oz. |
70 oz. |
84 oz. |
| Worcestershire sauce |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| A1 Steak Sauce |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Seasoned salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Garlic salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Stew beef |
1-1/2 lbs. |
3 lbs. |
4-1/2 lbs. |
6 lbs. |
7-1/2 lbs. |
9 lbs. |
| On Hand Ingredients | ||||||
| Potatoes, peeled and chunked |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Carrots, peeled and chunked |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Medium onion, chopped |
1 |
2 |
3 |
4 |
5 |
6 |
| Bay leaf |
1 |
2 |
3 |
4 |
5 |
6 |
Assembly Directions:
Combine the beef broth, Worcestershire, A1, seasoning salt and garlic salt in a bowl. Stir to mix.
Freezing Directions:
Put the raw stew beef in a freezer bag or rigid container. Pour the broth mixture over the meat. Seal, label and freeze.
Cooking Directions:
Thaw bag in the refrigerator overnight. Spray your crock pot with cooking spray. Put the potatoes in the crock pot first, then the carrots. Dump the meat and broth in the crock pot over the vegetables. Put the chopped onion on top of the meat. Put the whole bay leaf on top. Put the lid on the crock pot and cook on low for 8 hours. Don’t stir until it’s cooked for about 7 hours. When you do stir it, be careful not to break up the bay leaf.
Serving Directions:
Remove the bay leaf and discard. Serve hot. Great served with some crusty bread.
Nutritional Info:
Per Serving: 454 Calories; 24g Fat (47.4% calories from fat); 37g Protein; 22g Carbohydrate; 3g Dietary Fiber; 113mg Cholesterol; 1397mg Sodium.
Exchanges: 1 Grain (Starch); 5 Lean Meat; 1 Vegetable; 2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
Sorry, the comment form is closed at this time.