RECIPE JOURNAL: HERBED BEEF STEW

My husband is not a fan of CrockPot food "boiled into submission".  But there are a few recipes which come out more stew than goo. And this recipe, given to me by my good friend Mary Lenaburg and which I've adapted, has become his favorite early winter dinner. Maybe because I serve it with beer.

HERBED BEEF STEW

1 lb. beef round, cubed

4 Tablespoons seasoned flour*

1 1/2 cups to 2 cups beef broth

1 teaspoon Worcestershire sauce

2 garlic cloves

1 bay leaf

4 carrots, peeled and sliced into 1/4 inch rounds

4 red potatoes, cubed (no need to peel)

2 onions, peeled and diced

2 teaspoons chopped fresh basil (1 teaspoon dried)

1 Tablespoon fresh parsley (1/2 teaspoon dried)

1 teaspoon fresh marjoram (1 teaspoon dried)

*seasoned flour

1 cup unbleached flour

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon pepper

Toss meat with seasoned flour and place all the meat and flour into the CrockPot. Mix together 1 1/2 cups beef broth and Worcestershire sauce. Pour over meat. Stir in all remaining vegetables and herbs. Cover. Cook on High for 4-6 hours, or Low for 10-12 hours. If stew looks a bit dry towards the end of the cooking time, add the remaining 1/2 cup beef broth and cook for another 45 minutes.
Or if you're the more adventurous type, replace the 1/2 cup beef broth with beer--preferably Guinness Stout.

Makes 6-10 servings, depending on the size of the meal (and size of the children). Reheats well, and tastes even better the second day.
This stew also goes well with my dad's whole wheat molasses bread.

Other cold-weather recipes in the Recipe Journal collection include: Dad's Turkey soup, Fall Vegetable Soup, Chicken Noodle Soup, and Chicken Corn Chowder.

Enjoy!