With summer activities upon us, don't forget about the crock pot stationed on one of your shelves. Just fill, and flip a switch and you're good to go when you return.
2 tbsp. flour
Salt and pepper
2 tbsp. oil
1 1/2 lbs. beef, cut into med. size cubes
1/2 tsp. thyme
1 (16 oz.) can crushed tomatoes
1 c. beef stock
2 lg. onions, quartered
1 whole bay leaf
4 potatoes, cut into chunks
6 carrots, sliced
1/2 tsp. basil
Season the flour with salt and pepper; dredge the meat in it. In a Dutch oven or other large pot, heat the oil and brown the beef on all sides. As the beef is cooking, sprinkle the thyme over it. Add the remaining ingredients and simmer for 2 1/2 hours.
2 tbsp. flour
Salt and pepper
2 tbsp. oil
1 1/2 lbs. beef, cut into med. size cubes
1/2 tsp. thyme
1 (16 oz.) can crushed tomatoes
1 c. beef stock
2 lg. onions, quartered
1 whole bay leaf
4 potatoes, cut into chunks
6 carrots, sliced
1/2 tsp. basil
Season the flour with salt and pepper; dredge the meat in it. In a Dutch oven or other large pot, heat the oil and brown the beef on all sides. As the beef is cooking, sprinkle the thyme over it. Add the remaining ingredients and simmer for 2 1/2 hours.
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