with Dehydrated Carrots, Potatoes, Onion, Celery ...
with Dehydrated Carrots,
Potatoes, Onion, Celery ...
*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.
Here's How to Make It in the Slow Cooker:
- Put the dehydrated items and seasonings in your crock-pot.
- Prepare 3 cups beef stock in a large jug. Add the
Worcestershire Sauce, ketchup, and optional tomato paste. Stir to
dissolve the ketchup.
- In a separate jug, measure 1/4 cup of cold water, add the
flour, stir well then add this to the beef stock and Worcestershire
Sauce and ketchup mix. Stir well.
- Add the stock mix to the slow cooker (let it cool a bit so you don't shock your crock(pot)!
- Add the stewing beef. Stir gently to mix all. Cover with crock-pot lid.
- Turn on the slow cooker ... low heat, 4 - 6 hours.
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When You Return Home from Work ... It's Ready to Eat and Serve!
When You Return Home from Work ...
It's Ready to Eat and Serve!
NOTE: If you will be unable to check it during the day, make 4 cups of
stock so it can cook for 8 hours – this way it will not dry out in the crock-pot.
The higher quality your stewing beef, the more melt-in-the-mouth it will
be! Make sure there is a little bit of marbled fat in the stewing beef,
as that adds tremendously to the flavor of this dish.
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