© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Bill Hilbrich
Here is a crockpot stew that I found years ago. Often, I will just use what ever cut of beef (boneless short ribs are real nice) that I find in the " Meat Managers Special " bargain bin at the local grocery store. Just remember that cooking is a creative sport, and although I think my recipe is great, over time your personal variation will be better.
2 tablespoons vegetable oil
2 pounds round steak, cut into 1 inch chunks
2 cups chopped onions
2 cups carrots, cut into ½ inch slices
2 cups sliced celery, cut into ½ inch slices
1 15 ounce can tomato sauce
½ cup cider (or white) vinegar
½ cup light corn syrup
1 tablespoon prepared mustard
¼ cup firmly packed brown sugar
2 tablespoons chili powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
In a large skillet, heat the oil and cook meat, just until browned, about 4 to 5 minutes. Place in the crockpot, along with all the rest of the stuff. Mix well, cover and cook on high until the meat is tender about 4 to maybe 6 hours.
Serve in bowls and top with a spoon full of sour cream.