Clay's Kitchen : Stew Recipes

Stew Recipes

Michele's Spicy Beef Stew

Recipe from: Michele Wilson-Kellner
Servings: 8 to 10

I make this one in a crockpot. It can be put together the night before and put in the refrigerator and then cooked the next day.

1 ½ to 2 pounds stew meat, cut into 1 inch cubes
4 medium potatoes, cubed
4 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 cans tomato soup, 10 ¾ ounces each
2 soup cans of water
1 cup burgundy or other red wine
2 tablespoons flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon oregano
½ teaspoon basil
½ teaspoon thyme
½ teaspoon sage
½ teaspoon marjoram
1 tablespoon Worcestershire sauce
2 bay leaves

Coat meat with flour, salt, paprika and pepper. Combine remaining ingredients. Cook in slow cooker (crockpot) on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Remove bay leaves.

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