Beef & Potato Stew
Recipe: #21146
September 30, 2015
Categories: Stewing Beef, Game, Moose, Native American, July 4th, Sunday Dinner, Slow Cooker, No Eggs, Non-Dairy, Venison, Beef Dinner, more
"This is a great tasting stew you can make with any red meat. I have made this with moose, venison, bison and beef and they all work well. I sometimes add a cup of frozen vegetables to this in the last hour of cook time just to change things up but this is just as good without."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (528.3 g)
- Calories 709.7
- Total Fat - 44.6 g
- Saturated Fat - 21.9 g
- Cholesterol - 382.7 mg
- Sodium - 800.7 mg
- Total Carbohydrate - 43 g
- Dietary Fiber - 5.7 g
- Sugars - 5.9 g
- Protein - 33.2 g
- Calcium - 914.9 mg
- Iron - 11.8 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix together the flour, corn starch, paprika, thyme, garlic powder, mustard powder, salt and pepper in a large re-sealable plastic bag; add the beef cubes and toss to coat.
Step 2
Melt the bacon drippings in a large skillet and pour the contents of the plastic bag in the skillet; brown the coated meat cubes.
Step 3
Transfer the browned meat cubes to the crock of a slow cooker.
Step 4
Pour the apple juice into the skillet and bring to boil while scrapping up all the bits on the bottom of skillet.
Step 5
Pour this into the crock and add the remaining ingredients, cover and cook over high heat for 6 hours; reduce heat and cook for another 2 hours.
Step 6
Enjoy!
Tips
No special items needed.
0 Reviews
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