Slow-cooker beef stew


Dinner tonight, February 7, 2019
Nobody can resist a slow cooked meal, especially here in the cold . I served it with warm cheese bread and a green salad on the side. Delisious , warm and heartwarmining dish
4 servings

  • ¾ lb. potatoes, peeled and cubed
  • 3 medium carrots, cut into 1-inch lengths
  • ½ medium onion, coarsely chopped
  • 1 ½ celery ribs, coarsely chopped
  • 1.5 tablespoons all-purpose flour
  • ¾ lb. beef stew meat, cut into 1-inch cubes
  • 1.5 tablespoons canola oil
  • ½ can (14-1/2 ounces) diced tomatoes, undrained
  • ¼ to 1 cup beef broth
  • ½ teaspoon ground mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon browning sauce, optional

1) Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly.

In a large skillet, brown meat in oil in batches. Place over vegetables. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender.

Nutritional notes:
1 cup: 272 calories, 11g fat (3g saturated fat), 53mg cholesterol, 381mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 19g protein.

Conversion calculator
blog comments powered by Disqus