Backyard & Beyond 10-20-2016

October 21st, 2016 by Jim Field

LaVon Eblen shares a favorite seasonal recipe.

EASY SLOW COOKER BEEF STEW

2 tablespoon flour
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon rosemary
1/4 teaspoon black pepper
16 oz. bag frozen stew vegetables or fresh veggies

1/4 cup red wine, beef stock, or water**
1 pound beef stew meat, 1″ cubes
1 bay leaf, whole
2 cups (1 can) diced tomatoes, undrained

Mix flour and seasonings in a small bowl. Place large size frozen or fresh vegetables in bottom of slow cooker. Sprinkle with flour/spice mixture. Add remaining ingredients. Cover. cook on high setting for 4 – 6 hours or low setting for 8 – 10 hours. Remove bay leaf before serving.
*Use your own fresh vegetables if you prefer. Saves money but takes more time.
**Add beef flavor enhancer (bouillon cube dissolved or soup base) if water is used or you prefer more flavor.
Note: If fresh garlic and rosemary are used, add near end of cooking time. Add pre cooked veggies near end to get heated

www.allfreeslowcookerrecipes.com