- 0
- April 05, 2019
Ingredients:
- 3 cups 1″ potato cubes or mini potatoes, halved
- 2 cups baby carrots & sliced celery
- 1 small onion, diced
- 2 bay leaves
- 1 ½ lb 1″ Benchmark Beef stewing beef cubes
- 1/4 cup all-purpose flour
- 1/4 tsp ground black pepper
- 1 tbsp canola oil
- 2 cups low sodium beef broth
- 1/2 tbsp Worcestershire sauce
- 1 tbsp chopped fresh thyme leaves
- 2 cloves of garlic, minced
Steps:
1. Combine vegetables in a slow cooker.
2. Add bay leaves.
3. Place Benchmark Beef stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.
4. Brown Benchmark Beef beef well on all sides in heated oil over medium-high heat in a large non-stick skillet.
5.Place beef on top of vegetables in the slow cooker.
6. Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings.
7. Pour mixture over beef and vegetables.
8. Cook, covered, on HIGH setting for 4 hours or until the beef reaches an internal temperature of 165°F (74°C) and is fork-tender.
9. Discard bay leaves before serving.
10. Serve and enjoy.