BEEF STEW IN A CROCK POT OR SLOW COOKER (John's)
1 1/2 lb. round steak (cut to fit in the crock pot)
1 clove garlic, minced
1 bay leaf
1 medium onion, unpeeled, root end cut off, washed, and quartered
1 stalk celery, cut up
1 small potato washed and unpeeled
1 carrot, halved
Add all ingredients to the crock pot, cover with water generously and cook on low for 8-10 hours. Strain and return broth to crock pot; refrigerate meat. Put 1 large potato cut up, 1 large carrot cut up, and 1 stalk celery cut up into the crock pot leaving at least 3 inches of headroom at the top. Cook on low 6 hours or til vegetables are done. About 1 hour before serving cut meat into bite-sized pieces and add to crock pot. Add 1 can (14.5 oz.) cut green beans (if you need more liquid, add it, if not, drain the beans). Cook on high for the last hour.
Note: if you want the broth thicker just add 2-3 T. instant mashed potatoes for the last hour of cooking.
Crock Pot Beef Stew recipe is published in our April, 2003 Menu Minder.