2 lb cubed stew meat
1 lb bag of baby carrots, halved
1 large onion, chunky
8 large dill pickle spears, chunky
3 large celery stalks, chopped
1/2 cup red wine
10 ou German style mustard
2 t ground pepper
2 bay leaves
1/4 t ground cloves
1 cup water
1/3 cup flour
In a large skillet, lightly brown stew meat in olive oil. Add all ingredients to Crock Pot, except flour. Stir well to coat evenly. Cook on LOW for 6-7 hours. Add flour and cook an additional 10-15 minutes or until the sauce is thickened. Serve with dumplings, noodles, mashed potatoes, sauerkraut, spaetzle....
It's been a while since I have posted on here and I wanted to make a good comeback- mission accomplished! This was a wonderfully tasty dish. The original recipe called for a whole 3 lb roast, but I chose to use the stew meat instead. I think this was a good decision! It has the perfect consistency for stew. I ate this over dumplings- they were dumplings from a box mix, but a delicious complement. I think next time I make this, and there will be a next time, I will try adding potatoes into the stew itself instead of making them separately. This is company worthy- in fact, I had company to eat this with and she agreed that it was YUMMY!
Thanks to The Fix-It and Forget-It Big Cookbook for the original inspiration for this recipe. A few little tweaks and I made a roast recipe into a stew recipe!