Burgess Beef Stew and 45 Minute Rolls

As promised, I am posting the recipes I shared for our food storage gift exchange. Don't forget to post yours!

Burgess Beef Stew
A Slow Cooker Recipe

Ingredients:
2 pounds beef stew meat
1/4 cup flour
1 teaspoon paprika
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf (remove after cooking)
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon cumin
2 teaspoons dried parsley
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1 onion, chopped
1 can each of:
beef broth
green beans
corn
potatoes
carrots
16 ounces tomato sauce (the plain 8 oz. cans, not spaghetti sauce)
shredded cheddar cheese
sour cream

Directions:
In a large crock pot, stir together flour, paprika, salt and pepper. Add beef stew meat and toss to coat meat well. Drain vegetables, reserving the liquid for later. Add remaining spices, garlic, Worcestershire sauce, onion, beef broth, drained vegetables, and tomato sauce. Add enough of the reserved liquid to cover the contents of the slower cooker, or more or less to your own liking. Cook on low for 6-8 hours. Salt and pepper as needed. Top each bowl with cheddar cheese and sour cream. Enjoy!

45 Minute Rolls

Mix and rest 10 minutes:
3 ½ cups warm water
¾ cup sugar (or 1/2 cup honey)
1 cup oil
6 T. yeast

Add:
1 T. Salt
3 eggs
10 ½ cups flour (I really like half white flour and half white-wheat flour)

Mix in mixer or knead until smooth and combined. Shape into rolls and place on a greased cookie sheet or baking pan. Raise 20 minutes or longer. Bake at 375° for 12-15 minutes or until done.