Crock Pot Old Fashion Beef Stew with Lion house rolls

 Crock Pot Beef Stew:

2 lbs. beef stew meat, cut into 1 inch cubes

1/2 cup flour

2 Tablespoons oil

1 bay leaf

2 Tablespoons Worcestershire sauce

1 onion, chopped (opt)

2 Knorr Beef Bouillon cubes

1/2 tsp. pepper

2 tsp. salt

2 tsp. sugar

6 carrots, peeled and sliced

1 cup sliced celery (opt)

4 lg. potatoes, peeled and cut into cubes

4 cups water

Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, sugar, chopped onion, bouillon cubes, pepper, salt, sugar, and vegetables. Pour water over all. (Almost to the top of your slow cooker). Cover and cook on low 8 to 10 hours. Turn control on high. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of warm water. Cover and cook on high 10 to 15 minutes or until slightly thickened. Makes 6-8 servings. Serve with

Lion House Dinner Rolls.
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
4 1/2 to 5 cups all-purpose flour or bread flour
1/2 cup butter, melted

Directions:

In a large bowl of an electric mixer or Kitchen Aid, combine water and dry milk powder, stirring until milk dissolves.  Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour.  Mix on low speed until ingredients are wet.  Increase mixer speed to medium and mix for 2 minutes.  Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, but not overly sticky, and NOT stiff.  *Note:  It is not necessary to use the entire amount of flour.

Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl.  Turn dough over in bowl so it is covered with the oil.  (This helps prevent the dough from drying out.)  Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 to 1 1/2 hours.  Sprinkle cutting board or counter with flour and place dough on floured surface.  Roll out and shape as desired.  Place on greased or parchment lined baking pans.  Cover with clean towel, or cover lightly with plastic wrap.  Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375 degrees for 15 to 20 minutes, or until golden brown.  Brush with melted butter while hot.  Makes about 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note:  This recipe can be doubled, tripled, or even quadrupled if you have a large enough bowl.

Pictures to come..