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Beef Stew

Beef Stew

Easy and can be done in a slow cooker while you're away at work or gone for the day.

Ingredients:

2 (or more) pounds lean stew meat
1 roasted soup bone* for flavor
1 can diced tomatoes (or 4 diced fresh)
4 large potatoes peeled and cubed
4 carrots, peeled & sliced
1 onion peeled & cubed
2 ribs celery, sliced
1 cup water
Salt & pepper to taste
2 cups frozen peas (or green beans), thawed

Directions:

Put all ingredients in crock pot except frozen peas.
      
Cook on high (325°F degrees) one hour, and then stir. Cook on low (225°F) for 7 hours. You may want to stir it again half way through the cooking time.
      
Add frozen peas & allow just enough time to heat through (5 or 10 minutes). Serve with gluten-free crackers or rolls.
       
*Soup Bone:
A roasted soup bone, shank or beef neck bones adds a beefy flavor and makes the gravy a nice brown.  
Put the soup bone(s) in a small open baking pan & stick it in the oven at 350F for an hour or two.
      
If you prefer you don't have to roast the bone ahead of time just add it along with the ingredients in your crock pot.  Make sure to "bury" it in liquid so it forms the brown gravy.


Contributed by Angie Halten

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