In a heavy plastic bag, combine flour, salt and pepper. Add beef to flour mixture and toss to coat. In a large nonstick skillet, heat half the oil over medium-high heat. Cook beef in batches, adding more oil as needed, until browned all over. With a slotted spoon, transfer beef to a slow cooker.
Add 1 cup stock to pan and stir to scrape up any brown bits. Transfer stock mixture to slow cooker, add carrots potatoes, celery, onion, tomatoes with juice, remaining stock, bay leaf, Italian herbs, Worcestershire sauce, and parsley; mix well to combine. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours until vegetables are tender and stew is bubbling. Remove bay leaf and discard before serving. Season with salt and pepper to taste.
Originally Submitted
10/26/2013
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