° 2 lb stewing beef cubes
° 1/2 cup flour
° 1 t vegetable oil
° 3/4 c water
° 2 chop onions
° 2 carrots peeled & chopped
° 2 parsnips, peeled & chop
° 2 potatoes peeled and cut into cubes
° 3 cups beef broth
° 2 bay leave
° 2 teaspoons dried marjoram (or thyme)
° 3/4 tsp salt
° 3/4 teaspoon ground black pepper
° 2 cups trimmed and chopped green beans
1. In an enormous bowl, join the meat shapes and a portion of the flour. In a skillet, heat the oil over medium-high intensity.
Add the hamburger solid shapes, in groups, and cook until brilliant brown. Place the hamburger 3D shapes in the sluggish cooker.
2. Add 1/2 cup (125 mL) water to skillet and bring to bubble, scraping up cooked bits. Empty the fluid into the sluggish cooker, then add the onions, carrots, parsnips, potatoes, meat stock, rutabaga, straight leaves, marjoram, salt and pepper. Cover and cook on low for 8 to 10 hours (or on high for 4 to 6 hours).
3. In a bowl, join the excess flour and water. Empty the flour combination into the sluggish cooker and blend. Add green beans. Cover and cook on high for 10 minutes. Eliminate the sound leaves.