 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 12 7/8 | cups, strips | celery, chopped | 2 1/2 | large | Onion, chopped | 8 1/4 | medium | Baby Carrots (16 oz. bag) | 1 1/8 | cups | Ground coriander | 10 | tablespoons | ginger, ground | 3 1/3 | tablespoons | salt, table | 3/4 | tablespoon | nutmeg, ground | 3/4 | tablespoon | thyme, dry, ground | 7/8 | tablespoon | black pepper, freshly ground course | 33 1/3 | pounds | extra lean ground beef | 5 | cans (28 fl oz) | tomatoes canned, stewed | 1 1/2 | cups | all-purpose flour |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Mix celery, onion, and carrots in bottom of 5 1/2- to 6 1/2-quart slow-cooker pot. In large bowl, combine coriander, ginger, salt, nutmeg, thyme, and pepper; add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef. It''s not necessary to stir. | | 2 | Cover pot with lid and cook on low setting as manufacturer directs, 8 to 10 hours or until beef is fork-tender. | | 3 | When beef is tender and ready to serve, strain stew over 3-quart saucepan; return beef and vegetables to slow-cooker pot. Skim and discard fat from liquid in saucepan. Heat liquid in saucepan to boiling over high heat. Meanwhile, in cup, with fork, mix flour with 1/4 cup water until smooth. Gradually whisk flour mixture into liquid; heat to boiling. Boil 1 minute, until gravy thickens slightly, stirring occasionally. Pour gravy over beef and vegetables in pot. |
|
