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Beef Stew

small Yukon Gold potatoes - enough to cover the bottom of the pot
4 large parsnips, peeled, cut into 1" pieces
5-6 carrots, peeled, cut into 1" pieces
1 large onion, cut into eighths
3 lb. beef chuck, cubed
olive oil
1 huge can Italian Plum tomatoes
about 1 T. fines herbes

Fill up the slow cooker with the vegetables; potatoes, carrots, parsnips, onion. If you like pearl onions these would be good here.

Brown the meat in the olive oil in a large pan over med-high heat. As you brown a batch, remove it and put it in the slow cooker. When all the meat is in the pot, pour the tomatoes into the browning pan and stir to get all the nice browned bits into the sauce. Cut up the tomatoes a bit in the pan as you do this. Pour the tomatoes over the beef/vegetables in the slow cooker.

Cover and cook on high 1 hour; then reduce heat and cook 5-6 more hours. Serves at least 6 and probably more.

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