Ingredients for Beef And Carrot Stew Crock Pot
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry red wine (optional)
- 2 cups cubed leftover beef roast
- 2 cups chopped carrots
- Dried onion flakes
- Sugar
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- Garlic salt
- Cinnamon
- about 8 ounces dry noodles
- 1 cup beef broth
- 1/4 teaspoon black pepper
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How to Make Beef And Carrot Stew Crock Pot
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour until smooth.
- Stir in 1 (28-ounce) can crushed tomatoes, 1/2 cup dry red wine (optional), 1 teaspoon dried thyme, and 1/2 teaspoon salt.
- Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 2-3 minutes).
- Transfer the sauce to your slow cooker.
- Add 2 cups cubed leftover beef roast, 2 cups chopped carrots, 1 cup beef broth, and 1/4 teaspoon black pepper.
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the carrots are tender.
- Serve hot over cooked noodles (about 8 ounces dry noodles).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
37g
Fat
18g
Carbs
6g
