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Crock-Pot Stew

4 pounds beef round or chuck steak, 1 1/2 inches thick, cut into 1 1/2" cubes
1/3 cup flour
1 teaspoon salt
1/2 teaspoon cracked black pepper
3 carrots, pared, split lengthwise and cut in half
2 stalks celery, cut into 1" pieces
6 small white onions
8 small new potatoes, peeled
4 oz can sliced mushrooms, drained
10 oz pkg frozen green peas, corn, green beans or lima beans, thawed
10 1/2 oz. can condensed beef broth
1/2 cup dry red wine or water
2 teaspoons brown sugar
2 teaspoons Kitchen Bouquet Browning & Seasoning

14 1/2 oz. can tomato wedges, drained, optional
1/4 cup flour
1/4 cup water

If beef is extra lean, thoroughly wipe cubed beef on absorbent
paper towels to dry. If meat contains fat, quickly brown in large
skillet to sear and remove fat; drain well.

Place beef cubes in Crock-Pot. Combine 1/3 cup flour with the salt
and pepper; toss with beef to coat thoroughly. Add all vegetables
except tomato wedges to Crock-Pot and mix well. Combine beef broth,
wine, brown sugar, and Kitchen Bouquet. Pour over meat and vegetables;
stir carefully. Add drained tomatoes and stir well. Cover and cook
on LOW setting for 10 to 14 hours, or on HIGH setting for 4 to 5
1/2 hours.

One hour before serving, turn to HIGH setting. Make a smooth paste
of 1/4 cup flour and the water; stir into Crock-Pot. Cover and cook
until thickened.

NOTE: For better color, add half of the frozen vegetables at the
beginning; add remaining half during last hour.


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