Ranch Style Stew

2 lb. boneless beef stew meat, cut into 11/2-inch cubes
12 to 14 sm. white onions
4 whole cloves
2 tbsp. brown sugar
11/2 tsp. salt
1/2 tsp. bottle brown gravy sauce
1 tbsp. red wine vinegar

1 bay leave
1/8 tsp. thyme
3/4 c. water
1/4 c. flour

In slow-cooking pot, alternate beet and onions; stick cloves into 4 onions. Sprinkle with sugar and salt. Combine gravy sauce, vinegar, bay leaf, thyme, and water. Pour over meat. Cover and cook on low for 5 to 7 hours or until tender. Turn control to high. Dissolve flour in small amount of water. Stir into meat juices. Cook on high for 15 to 20 minutes.

Makes 6 servings

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