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Beef and Vegetable Stew

6 medium white potatoes ( about 2 lbs. ) peeled and cubed
6 medium carrot, peeled and cut diagonally into 1/4-inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 lbs. lean boneless beef stew meat, or boneless chuck roast, trimmed of fat
and cut into 1-inch cubes
3 tbsp all-purpose flour
1/2 cup beef broth
1 cup dry red wine
1 can corn, drained
1 can green bean, drained
1/2 bag frozen peas
Salt & pepper to taste

In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours. Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking. Add the corn, beans and peas and cook for one more hour or until hot through. Season with salt and pepper to taste.

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