Hearty Beef And Vegetable Stew Recipe
Beef And Vegetable Stew is the apt recipe to tickle your taste buds. The marriage of the incredible flavors of Beef with other ingredients is the secret to this Beef And Vegetable Stew recipe. This is the most comforting Side Dish recipe I have come across. Do try out this great Beef And Vegetable Stew recipe.
Ingredients
6 medium russet potatoes (about 2 pounds), peeled and cubed
6 medium carrots, peeled and cut diagonally into 1/4-inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 pounds lean boneless beef stew meat or boneless beef cross rib roast, trimmed of fat and cut into 1-inch cubes
3 tablespoons all-purpose flour
1 (14 1/2-ounce) can diced peeled tomatoes
1 cup dry red wine
1 teaspoon dry mustard
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground pepper
Salt
Directions
1. In a 6-quart electric slow cooker, mix the potatoes, carrots, onion, and celery. Toss the beef with the flour to coat evenly. Add to the slow cooker. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper.
2. Cover and cook on the high heat setting 1 to 1 1/2 hours. Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible. Season with salt to taste.
2. Cover and cook on the high heat setting 1 to 1 1/2 hours. Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible. Season with salt to taste.
