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Riccarda's Easy A.1. Chuck Stew

Kraft Memeber Recipe
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Makes: 6 large soup bowls Total Time: 8 hr
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 1 1/2 - 3 lb. lean stew beef or roast, cut into 1 inch cubes
  • 2 large carrots, cut into 1/4 inch chunks
  • 4 large potatoes, peeled and cut into 1 inch chunks
  • 1 stalk celery, cut into 1/4 inch chunks
  • 2 Tbsp. garlic powder
  • 2 cups beef broth (or 2 cups water with 3-4 beef bouillon cubes)
  • 1 large can (12 oz.) tomato sauce
  • 1 cup A.1. Steak Sauce
  • 2 tsp. oregano
  • 2 tsp. each salt & pepper
  • 1-2 cups regular or instant rice (optional)
  • 1/2 cup all purpose flour
  • 1/2 cup cold water
  • Parsley
  • Cheddar cheese
make it
Trim fat off of beef and cut into 1-inch cubes. Place meat, carrots, potatoes, celery into slow cooker & sprinkle with garlic.

Combine: beef broth, tomato sauce, A.1. Steak Sauce, oregano, and salt & pepper (and rice) into slow cooker. Stir gently to blend evenly.

Cook on low for 8-10 hours or on high for 6 hours

15-30 minutes before serving: in a separate bowl, stir flour & water together until smooth. Add to hot beef stew mixture. Cook on high 15-30 minutes or until sauce has thickened. Sprinkle bowls with parsley and cheddar cheese to taste!
Notes
Mmmmmmmmmmmmm - talk about COMFORT FOOD! Wonderful dish on those cold days and so easy - just throw everything in the crock-pot and be done! Rate it and let me know how you liked it! ENJOY!
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