Layer the veggies and meat (in that order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hours. Variable amounts are for 3-1/2 or 5 quart pots. I make mine up the night before and refrigerate. My hubby (an early riser) puts it on about 7 AM and it cooks all day. There is lots of gravy, which may be thickened with cornstarch if de- sired. Sometimes instead of potatoes, I cook large elbow macaroni separately (Muellers Ready-cut) and put the >>>>>> leftover macaroni in the bowl with leftover stew to soak up the good gravy. I also add a drained can of cut green beans to the veggies (during the last 4 hours) in that case.
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|Serving Size: 1 Serving (638g)|
|Recipe Makes: 4|
|Calories from Fat: 470 (52%)|
|Amt Per Serving||% DV|
|Total Fat 52.2g||70 %|
|Saturated Fat 20.9g||104 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 187.1mg||58 %|
|Sodium 331.6mg||11 %|
|Potassium 2030.1mg||53 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 39.4g|
|Protein 58g||83 %|
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Calories per serving: 896
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