Place meat in crock pot.
Mix flour, salt and pepper and pour over meat; stir to coat meat with flour.
Add remaining ingredients and stir to mix well.
Cover and cook on low (200F) for 10 to 12 hours or high (300F) for 4 to 6 hours.
Stir stew thoroughly before serving.
To cook on the stove: Mix the flour, salt and pepper together. Coat meat with flour mixture.
In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently.
Add potatoes and continue cooking about another 30 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4885g)|
|Recipe Makes: 1|
|Calories from Fat: 1551 (48%)|
|Amt Per Serving||% DV|
|Total Fat 172.4g||230 %|
|Saturated Fat 69.6g||348 %|
|Monounsaturated Fat 72.7g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 598.8mg||184 %|
|Sodium 10265mg||354 %|
|Potassium 8297.3mg||218 %|
|Total Carbohydrate 188.8g||56 %|
|Dietary Fiber 29.6g||118 %|
|Sugars, other 159.2g|
|Protein 230.1g||329 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3249
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