Ingredients for A Winter's Night Beef Stew By Audrey M
- 2 lbs beef stew cubes
- 2 tablespoons olive oil
- Diced Tomatoes
- Garlic Powder
- 2 large carrots, chopped
- Water
- 1 cup red wine
- 1 large onion, chopped
- Beef Bouillon Cubes
- 1/2 teaspoon black pepper
- Potatoes
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- Fresh parsley (for garnish, optional)
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How to Make A Winter's Night Beef Stew By Audrey M
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown 2 lbs beef stew cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Place 2 large carrots (chopped), 2 celery stalks (chopped), 1 large onion (chopped), and 4 cloves garlic (minced) in the bottom of a 6-quart slow cooker.
- In a large bowl, whisk together 4 cups beef broth, 1 cup red wine, 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the browned beef cubes to the slow cooker on top of the vegetables. Pour the broth mixture over the beef and vegetables.
- Cover and cook on low for 6-8 hours, or until the beef is incredibly tender.
- Remove the bay leaf before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
23g
Fat
69g
Carbs
5g
