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2 lb. beef chuck 2 Tbsp. oil 3 carrots, chopped 1 c. water 1 clove garlic, minced 3 onions, cut into quarters 1 tsp. Worcestershire sauce 1 tsp. paprika 1 bay leaf salt to taste 1/2 tsp. pepper Cut beef into 1 1/2-inch cubes. Brown in oil in skillet. Combine carrots, potatoes, water, garlic, onions, Worcestershire sauce, paprika, bay leaf, salt and pepper in crock-pot. Mix well. Cook on low for 10 to 12 hours or on high for 5 to 6 hours or until tender. Remove bay leaf. May precook carrots and potatoes partially to ensure tenderness. May add peas, celery and tomatoes, if desired. Yields 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |