Stew is among the oldest known recipes.
The earliest known cookbook, De Re Coquinaria, contains a recipe that calls for chunks of kid or lamb to be mixed with onion, spices, broth, oil and wine, then cooked in a pot over the fire. Over the course of many centuries, the methods have changed but stew remains largely the same. Many people today enjoy a hearty meal of beef and vegetables that can be prepared in the morning and cooked slowly in a crock pot, or slow cooker, throughout the day. At the end of a hard work day, you can come home to a bubbling, savory meal. All you need to do is to add the spoon.
Instructions
1. Cut 2 pounds of beef stew meat into one-inch cubes, then place them in the slow cooker.
2. Dice three potatoes.
3. Slice four carrots.
4. Chop one stalk of celery.
5. Chop one onion.
6. Mix 1/4 cup of flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, then pour the mixture into the slow cooker. Mix until the meat is coated.
7. Add the chopped vegetables, one clove of minced garlic, one bay leaf, 1 teaspoon of paprika, 1 teaspoon of Worcestershire sauce, and 1 1/2 cups of beef broth.
8. Cover the pot and cook on low for 10 to 12 hours or on high for four to six hours.
Tags: slow cooker