*  Exported from  MasterCook  *

                            CROCKPOT BEEF STEW

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Soups                            Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2   lb           Beef, extra lean
   7                    Carrots, 2" chunks
   2 1/2                Potatoes, cut in eighths
   2 1/2                Onions, sweet, cut in
                        -1/4" slices, slices
                        -cut in half and separated
                        -into rings.
   1                    Tomatoes, Italian-style
                        -canned,stewed tomatoes,
                        -undrained (or plain)
   2       tb           Flour (or 3)
   1       t            Salt
     1/4   ts           Pepper
     1/4   ts           Thyme
     1/4   ts           Basil
   2       tb           Worcestershire sauce (or 3)

  Layer the veggies and meat (in that order), mix flour
  and seasonings and sprinkle over each meat layer.
  Sprinkle with Worcestershire sauce, pour stewed
  tomatoes over all, cover and cook on Low 10-12 hours.
  
  Variable amounts are for 3-1/2 or 5 quart pots.  I
  make mine up the night before and refrigerate.  My
  hubby (an early riser) puts it on about 7 AM and it
  cooks all day.  There is lots of gravy, which may be
  thickened with cornstarch if de- sired. Sometimes
  instead of potatoes, I cook large elbow macaroni
  separately (Muellers Ready-cut) and put the  >>>>>>
  leftover macaroni in the bowl with leftover stew to
  soak up the good gravy. I also add a drained can of
  cut green beans to the veggies (during the last 4
  hours) in that case.
 


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