Recipe: Crockpot Yorkshire Stew
Yield: Serves 6
1/4 cup flour
2 lbs. steak, cut into 1" cubes
1 medium onion, thinly sliced
2 tsp. oil
6 medium fresh mushrooms, sliced
1 10oz can beef broth
1/2 cup dry red (or alcohol-free) wine
1/4 tsp dried rosemary, crushed
1/4 tsp dried tarragon
1 tbsp tomato paste
1 tsp Worcestershire sauce
3 medium carrots, cut into 1 inch pieces
Measure flour into plastic bag. Add beef cubes, a few at a time.Shake to coat. Place beef on lightly greased baking sheet. Bake in 425 deg F oven for 10 minutes, stirring once, until browned.
Prepare beef cubes as above.
Saute onion in oil until soft in a skillet. Add mushrooms. Saute for 3-4 minutes. Place beef in the bottom of crock-pot. Add sauteed onions and mushrooms. Add next 8 ingredients. Stir well. Add beef and carrots. Cook on low for 6-8 hours until meat and veggies are tender.
2 large eggs
1 cup milk
1 cup flour
1/2 tsp salt
2 tbsp butter
Beat eggs in medium bowl until frothy. Stir in milk. Blend well. Combine flour and salt in another bowl. Stir in milk mixture until smooth.
Place butter in ungreased 2 quart casserole ( I use my medium size cast iron frying pan). Heat in 400 degree F oven for 3 minutes until melted. Remove from oven. Immediately pour pudding mixture in. Using a slotted spoon, carefully place stew in center of batter to within i inch of edges, reserving gravy.
Bake uncovered for 30 minutes.
Reheat gravy. Slowly pour over hot stew.