Adapted from: http://allrecipes.com/recipe/slow-cooker-beef-stew-i/
PREP: 20 mins
COOK: 12 hrs
READY IN: 12 hrs 20 mins Directions
2 pounds beef stew meat, cut into 1 inch cubes
1/8 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
3/4 cups beef broth
2 potatoes or turnips, diced
4 carrots, sliced
1 stalk celery, chopped
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
1 lb lean steak, sliced into stir-fry pieces
1-2 tbs Home-Made Chinese Spice (depending on taste preferences)
24 oz broccoli, green onions, mushrooms, cabbage
4 T Olive Oil
1/4 c Bragg’s Aminos (Sodium Free Soy Sauce)
Combine spices, 2 T olive oil, and Bragg’s Aminos in a zipper food storage bag. Put sliced steak into bag and gently squeeze to thoroughly cover each piece of steak. Marinate in fridge for at least an hour – mine marinates during the workday.
Heat large pan over medium-high heat. Put 2 T olive oil in pan. Begin to sear steak pieces in pan – but only till a little bit done. Put the vegetable mixture in the pan and pour remaining marinade (from zipper bag) into pan. Stir to even out mixture and cover with a lid so the vegetables will steam.
When vegetables are cooked, but crisp, remove lid and stir all ingredients to ensure that it is evenly cooked. Serve warm.
Serve over rice if desired.