Beef Stew II

This stew is a meal unto itself, very hearty and flavorful. This recipe calls for various spices, you may have some of your own favorites to throw in.

Step: 1

Dredge beef cubes in flour until evenly coated.

Step: 2

Melt butter in a skillet, and cook coated beef cubes until evenly browned.

Step: 3

Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.

Step: 4

Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!

Per Serving: 375 calories; protein 22.2g; carbohydrates 12.2g; fat 26g; cholesterol 76mg; sodium 449mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.