EDITOR’S NOTE: Kathy Hamman Miller, author of the Townbroadcast “Grandma’s Recipe Box” column, has returned from the disabled list after successful surgery. We welcome her back “to the same old place that she laughed about.”
This is a quick, easy and delicious recipe for what I call “Busy Day Beef Stew.” It meets the need for a hearty but fast meal to serve the family. This recipe is just the ticket.
2 pounds of baby carrots
2 pounds of baby reds or gold’s potatoes
mushrooms
1 32 ounce carton of mushroom or beef stock
3 beef bouillon cubes
3 pounds of stew meat. (You can cut your own from a beef chuck roast if you don’t find some at the store by trimming and separating the fat from the meat then cut into 3/4 inch cubes.)
Lightly oil bottom of 6 quart crockpot
Combine beef, carrots, potatoes, mushrooms, and beef bouillon, placing in crockpot covering with the 32 ounce of the liquid stock.
Cover and cook on low for 10 hours, or high for 6. You can also add any frozen veggies of your choice 30 minutes before end time.
Before serving melt 3 tablespoons of butter stirring in 1/4 cup of flour. Add a couple tablespoons of the hot stock from the roast stirring together until all is smooth.
Gradually stir in the flour mixture stirring through the entire stew mixture until the gravy thickens. Plate up and enjoy!
