Beef Kabobs
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Crock Pot Beef Stew Soups and Sandwiches

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Makes 3 quarts 6 quarts 9 quarts 12 quarts 15 quarts 18 quarts
Beef broth 14 oz. 28 oz. 42 oz. 56 oz. 70 oz. 84 oz.
Worcestershire sauce 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
A1 Steak Sauce 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Seasoned salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Garlic salt 1 t. 2 t. 1 T. 1 T. + 1 t. 1 T. + 2 t. 2 T.
Stew beef 1-1/2 lbs. 3 lbs. 4-1/2 lbs. 6 lbs. 7-1/2 lbs. 9 lbs.
On Hand Ingredients
Potatoes, peeled and chunked 3 C. 6 C. 9 C. 12 C. 15 C. 18 C.
Carrots, peeled and chunked 2 C. 4 C. 6 C. 8 C. 10 C. 12 C.
Medium onion, chopped 1 2 3 4 5 6
Bay leaf 1 2 3 4 5 6

Assembly Directions:
Combine the beef broth, Worcestershire, A1, seasoning salt and garlic salt in a bowl. Stir to mix.

Freezing Directions:
Put the raw stew beef in a freezer bag or rigid container. Pour the broth mixture over the meat. Seal, label and freeze.

Cooking Directions:
Thaw bag in the refrigerator overnight. Spray your crock pot with cooking spray. Put the potatoes in the crock pot first, then the carrots. Dump the meat and broth in the crock pot over the vegetables. Put the chopped onion on top of the meat. Put the whole bay leaf on top. Put the lid on the crock pot and cook on low for 8 hours. Don’t stir until it’s cooked for about 7 hours. When you do stir it, be careful not to break up the bay leaf.

Serving Directions:
Remove the bay leaf and discard. Serve hot. Great served with some crusty bread.

This makes a very tasty meal. The broth doesn’t get very thick. If you want it thicker, after it’s cooked for 7 or 8 hours, ladle most of the broth out into a bowl, add some flour (1/4 C.?) and microwave (or heat on the stove) until thick. Stir it back into the crockpot and serve. 

Nutritional Info:
Per Serving: 454 Calories; 24g Fat (47.4% calories from fat); 37g Protein; 22g Carbohydrate; 3g Dietary Fiber; 113mg Cholesterol; 1397mg Sodium.
Exchanges: 1 Grain (Starch); 5 Lean Meat; 1 Vegetable; 2 Fat.

From the Monthly Newsletter (Sunday, March 08, 2009)

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