Prep Time 25m
Cook Time 120m
Ready Time 150m
Yield 6 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/4 pounds boneless beef round steak, trimmed and cut into 2-inch cubes
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • Salt and pepper to taste
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 2 1/2 cups water, divided
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • 1 teaspoon paprika
  • 1 tablespoon beef bouillon granules
  • 6 medium carrots, cut into 3-inch pieces
  • 6 small red potatoes, peeled and quartered
  • 4 small onions, quartered
  • 1 (9 oz.) package frozen cut green beans
Preparation Directions
STOVETOP METHOD
  • Step 1Coat 4 1/2-quart Dutch oven with no-stick cooking spray. Place meat in pan.
  • Step 2Combine flour, salt and pepper in small bowl. Toss meat with flour mixture to coat evenly. Heat to medium-high. Cook and stir meat 3 minutes or until browned, adding oil if needed. Add 1 1/2 cups water, Worcestershire sauce, bay leaf, garlic and paprika. Bring to a boil. Reduce heat to low; cover. Simmer 45 minutes, stirring occasionally.
  • Step 3Mix bouillon in 1 cup water. Add to meat mixture along with carrots, potatoes and onions. Cover; simmer 45 to 50 minutes or until vegetables are just tender. Add beans. Simmer 5 minutes or until meat is tender. Remove bay leaf. Season with salt and pepper to taste.
SLOW COOKER METHOD
  • Step 1Coat slow cooker with no-stick cooking spray. Place meat in cooker.
  • Step 2Combine flour, salt and pepper in small bowl. Toss meat with flour mixture to coat evenly. Add water, Worcestershire sauce, bay leaf, garlic, paprika, bouillon, carrots, potatoes, onions and green beans. Mix to combine ingredients.
  • Step 3Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. Remove bay leaf. Stir to combine gravy. Season with salt and pepper to taste.
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