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10 hours
Prep: 30 minutes
Cook: 10 hours
282 calories per serving view nutrition facts
5 servings
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| 2 | pounds | beef, blade steak | |
| 1/3 | cup | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 3/4 | teaspoons | black pepper | |
| 1 | teaspoon | garlic salt | |
| 2 | cups | beef broth | |
| 1/2 | teaspoon | worcestershire sauce | |
| 6 | each | carrots | peeled, cut in 1 inch pieces |
| 6 | each | potatoes | yukon gold, peeled, quartered |
| 1 | each | onion | chopped |
| 2 | stalks | celery | cut in 2 inch pieces |
| 1/4 | cup | water | |
| 6 | tablespoons | gravy mix, brown |
Remove fat from meat and discard. Cut meat away from bone and into 1 1/2 inch pieces. (Freeze the bone to use later for stock.) Place meat chunks in crockpot. Mix flour, salt, pepper and garlic salt together and sprinkle over meat. Stir to coat meat. Add 2 cups of water mixed with OXO, and worcestershire sauce. Add prepared vegetables. Cover and cook on low for 10 to 12 hours, or on high for 4 to 6 hours. About 1/2 hour before the stew has finished cooking, add the Bisto mixed with the 1/4 cup of water. (This will thicken stew.) Stir stew to mix, and serve. Great with homemade bread.
Serves 5.
Note: For a 5.5 quart size crockpot. If you use a smaller one, you might have to scale down the recipe.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1078mg | 45% |
| Total Carbohydrate 62.0g | 21% |
| Dietary Fiber 7.0g | 26% |
| Sugars 7.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 246% | Vitamin C | 35% | |
| Calcium | 7% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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