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Hearty Beef And Vegetable Stew

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  Russet potatoes 2 Pound, peeled and cubed (6 Medium Sized Pieces,)
  Carrots 6 Medium, peeled and cut diagonally into 1/4-inch slices
  Onion 1 , chopped
  Celery 1 , chopped
  Boneless beef stew meat/Boneless beef cross rib roast 2 Pound, trimmed of fat and cut into 1-inch cubes
  All purpose flour 3 Tablespoon
  Canned diced tomatoes 14 1⁄2 Ounce, peeled (1 Can)
  Dry red wine 1 Cup (16 tbs)
  Dry mustard 1 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Salt To Taste

1. In a 6-quart electric slow cooker, mix the potatoes, carrots, onion, and celery. Toss the beef with the flour to coat evenly. Add to the slow cooker. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper.
2. Cover and cook on the high heat setting 1 to 1 1/2 hours. Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible. Season with salt to taste.

Recipe Summary

Side Dish
Slow Cooked

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