Hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won’t be slow to say ‘yum’!
SUPERB beef stew! I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Here is what I did (and I won’t change a thing the next time I make it): 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to sauté and soften. Transfer to slow cooker. 2. Mix beef broth (I used Swanson’s Certified Organic in aseptic carton) with 1 TABLEspoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick’s Beef Stew Seasoning. Your home will smell wonderful all day, and your meal will be a savory feast! I served the stew in bowls, accompanied by slices of fresh, crusty bread.
Ingredients
- 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces
- 1/4 cup white whole wheat flour or all-purpose flour
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Ingredients
- 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces
- 1/4 cup white whole wheat flour or all-purpose flour
- 2 tablespoons extra-virgin olive oil, divided
- 3 large potatoes, peeled and chopped into large bite-sized pieces
- 1 (14.5 ounce) can diced fire-roasted diced tomatoes, with juice (BPA-free cans)
- 1 clove garlic, minced
- 1/2 cup chopped onion
- 1 teaspoon balsamic vinegar
- 1 bay leaf
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1-1/2 cups low sodium beef broth
- 2 teaspoons worcestershire sauce
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
- 1 teaspoon paprika
Directions
- Whisk flour, salt, and pepper together in a bowl.
- Dredge the beef cubes in the flour mixture.
- Place half the oil in a large skillet over medium heat. Place half of beef cubes into the skillet and cook on all sides, for about 30 seconds per side, or until golden. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat.
- Add meat pieces to the slow cooker. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice.
- Stir balsamic vinegar along with broth, garlic, oregano, and paprika, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.
Nutrition Facts
Yields: 10 servings
Calories: 317
Total Fat: 16g
Saturated Fat: 7g
Trans Fat: 1g
Cholesterol: 62mg
Sodium: 194mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 2g
Protein: 21g
From: easyrecipes