Rosetta Gruss, Marshall
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Ingredients
- 1-1/2 lbs potatoes peeled and cubed
- 6 medium carrots cut into 1-inch slices
- 1 medium onion chopped
- 3 celery ribs chopped
- 3 Tbsp flour
- 1-1/2 lbs beef stew meat cut into 1-inch cubes
- 3 Tbsp vegetable oil
- 1 can tomatoes diced or stewed, undrained, 14-1/2 oz
- 1 can beef broth
- 1 tsp ground mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pkg brown gravy
Ingredients
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Instructions
- Layer potatoes, carrots, onions, and celery in a 5-qt slow cooker.
- Place flour in a large resealable plastic bag.
- Add stew meat; seal and toss to coat evenly.
- In a large skillet, brown meat in oil in batches.
- Place over vegetables.
- In a large bowl, combine the tomatoes, broth, dry mustard, salt, pepper, and gravy. Pour over beef.
- Cover and cook on high for 1-1/2 hours.
- Reduce heat to low; cook 7–8 hours longer or until meat and vegetables are tender (or cook on high for six hours).
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