Slow Cooker Beef Stew
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 1/2 cup beef broth
- 1/4 cup worcestershire sauce
- 1/2 cup red wine
- 1/2 cup of flour
- 1 1/2 cup chopped carrots
- 1 tsp tomato paste
- 2 sprigs of thyme
- 1/2 diced onion
- 1 chuck roast cut into 1 inch chunks
- 1 t olive or vegetable oil
- 2-3 chopped celery stalks
- 3-4 peeled and chopped potatoes
- 1 tsp each of onion and garlic powder
- salt and pepper to taste (of course i used cajun s
- Carbohydrate 133.394590954286 g
- Cholesterol 0 mg
- Fat 2.08585416796324 g
- Fiber 8.72279163601448 g
- Protein 17.0668400121117 g
- Saturated Fat 0.464918333648811 g
- Serving Size 1 1 (797g)
- Sodium 1396.72716907277 mg
- Sugar 124.671799318272 g
- Trans Fat 0.563815417002872 g
- Calories 800 calories
1. Season beef and pour Worcestershire sauce evenly onto meat 2. Toss beef in 1/3 cup of flour; shake off excess 3. Heat oil in skillet and brown beef on both sides; 1 min per side. Brown in batches. Do not crowd the skillet. 4. Remove and add to slow cooker 5. Add in onions and a teaspoon more oil if necessary 6. Once onions are translucent, sprinkle in the remaining flour and stir for 30 sec 7. Add in tomato paste, stir. 8. Pour in the red wine. 9. Heat until it simmers and starts to thicken. 10. Once all of the fond (brown bits at the bottom of the skillet) are loosened, pour mixture into the slow cooker 11. Add the veggies, thyme, salt, pepper, and broth into the slow cooker. 12. Cook on low for 8-10 hrs or on high for 4 hrs. 13. Taste and adjust seasoning if necessary
