- 2 pounds cubed beef stew meat
- 1/2 cup all-purpose flour
- 3 tablespoons margarine
- 1 onion, chopped
- 4 carrots, sliced
- 3 stalks celery, sliced
- 1 clove garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cloves
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 4 cups water
Dredge beef cubes in flour until evenly coated.
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Melt butter in a skillet, and cook coated beef cubes until evenly browned.
Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!