Recipe - Stew

2 pound Beef, cubed
One fourth cup Flour
1 teaspoon Salt
One half teaspoon Pepper
6 Carrot, cut or sliced up
4 Stalks celery, cut or sliced up
1 Onion, cut or sliced up
16 small New potatoes, halved
8 ounce Mushroom, cut or sliced up
20 ounce Frozen vegetables (ie. peas,
gn. beans)
1 cn Condensed beef broth
1 cup Dry red wine
2 teaspoon Brown sugar
2 teaspoon Kitchen Bouquet
One fourth cup Flour
One fourth cup Water

Place beef cubes in corckpot. Combine 1/3 cup flour with the salt and
pepper; toss with beef to coat thoroughly. Add all vegetables to crockpot
and mix well.

Combine broth, wine, sugar and Kitchen Bouquet. Pour over meat and
vegetables; stir carefully. Stir well.

Cover and cook on LOW for 1014 hours (on High setting for 7 hours)

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

NOTES : If you want better color, save some of the frozen vegetables to add
during last hour.

Posted to MCRecipe Digest V1 #633 by Vickie ec628964@ix.netcom.com on
Jun 03, 1997