4 large Potatoes peeled and cubed
1 large onion peeled and chopped
2 pounds lean stew beef cubed
6 carrots scrubbed and sliced in 1 inch pieces
1 or 2 red topped turnips, peeled and cubed
4 stalks celery washed trimmed and cut into 1 inch pieces
1 cup fresh green beans, washed trimmed and broken into 1 inch long pieces
1 26 oz.can Italian style tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons beef bouillon granules or 2 beef bullion cubes or 1 16 oz. can beef broth
2 tablespoons olive oil
1/3 cup flour
1 teaspoon sweet basil
2 bay leaves
1 teaspoon rosemary
salt and pepper to taste
Dredge beef cubes in flour and season with salt and pepper, place in skillet with olive oil that has been heated , brown beef on all sides and remove from heat. Place vegetables in large slow cooker (crock pot), add bouillon or broth, Worcestershire and spices and enough water to cover vegetables. Deglaze the skillet with 1/2 cup of Burgundy wine or water and add to pot. Slow cook on low for 6 to 7 hours.
Optional: Add dumplings - recipe below.
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 Tablespoons shortening
1 Tablespoon parsley flakes
3/4 cup milk
Cut shortening into flour, parsley,baking powder,salt with pastry blender or fork, add milk and drop by tablespoonfuls into hot stew, be careful not to splash. Cover and cook for 18 minutes without lifting cover. Serve immediately.
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