 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup, strips | celery, chopped | 1/4 | cup, sliced | Onions | 1 1/2 | strips large (3" long) | Baby Carrots (16 oz. bag) | 1/3 | tablespoon | cilantro | 2/3 | teaspoon | ground ginger | 3 | dash | salt, table | 1/8 | teaspoon | nutmeg, ground | 1/8 | teaspoon | thyme, dried | 1 1/8 | dash | black pepper, freshly ground course | 2/3 | pound | ground chuck | 1/4 | can (16 fl oz) | tomatoes canned, stewed | 1/2 | tablespoon | all-purpose flour |
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Steps
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Sequence
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Step
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| | 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. |
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