Ingrédients pour Beef Stew Crock Pot
- 2 lbs beef stew meat
- 1/4 cup all-purpose flour
- 1 tsp salt and 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- Hot Pepper Sauce
- Garlic Powder
- 1 large onion (chopped)
- Beef Bouillon Cubes
- 1 cup red wine (optional)
- Stewed Tomatoes
- 1 bay leaf
- Parsley
- 2 carrots (chopped)
- New Potatoes
- Sliced Mushrooms
- Frozen Peas
- Clove
- 2 tbsp cold water
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cups beef broth
- 2 tbsp cornstarch
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Comment préparer Beef Stew Crock Pot
- In a bowl, dredge 2 lbs beef stew meat in a mixture of 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Place the browned beef in your crock pot. Add 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 3 cloves garlic (minced), 1 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 4 cups beef broth, 1 cup red wine (optional), 1 bay leaf, and 1 tbsp Worcestershire sauce.
- Cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is incredibly tender and the vegetables are cooked through. Remove the bay leaf before serving.
- For a thicker stew, you can remove about 1 cup of the cooking liquid and whisk together 2 tbsp cornstarch with 2 tbsp cold water. Stir the slurry into the stew and cook for another 15 minutes.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
31g
Fat
13g
Carbs
12g
