Wednesday, August 19, 2009

Robin's Beef Stew

2 lb. chuck roast
1 lg. onion
6 lg. potatoes
6 carrots or 1 bag small carrots
Salt and pepper
2 T. lemon juice
1 t. sugar
1-2 bay leaves
1 t. Worcestershire sauce
¼ c. flour or ¼ c. potato pearls

Brown 2 LB. cubed chuck roast in 2 T. olive oil along with 1 lg. chopped onion and several cloves of garlic-minced. Place in crock pot along with 6 large, peeled potatoes largely cubed, 6 carrots, peeled and chunked. Barely cover with water. Season with salt, pepper, 2 T. lemon juice, 1 t. sugar, 1 t. Worcestershire sauce, 1-2 bay leaves. Slow cook until vegetables and meat are tender about 6 hours. To thicken broth add ¼ c. potato pearls or ¼ c. flour mixed with ½ c. cold water. Simmer until broth thickens.

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