Beef And Vegetable Stew

Beef And Vegetable Stew

Ready in 45 minutes

This is a delicious stew. Very hearty.

Top-ranked recipe named "Beef And Vegetable Stew"

3.2 avg, 6 review(s) 80% would make again

Ingredients

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5 medium russet potatoes; peeled, cubed
6 medium Carrots; peeled, cut into 1/4 inch slices
1 onion; coarsely chopped
1 rib celery; chopped
2 pounds Stew meat
3 tablespoon All purpose flour
1 14.5-oz can diced peeled tomatoes
1 cup Dry Red Wine
1 teaspoon Dry mustard
1 teaspoon dried thyme leaves
1/2 teaspoon Black Pepper; freshly ground
Salt

Original recipe makes 6

servings  

Preparation

In crockpot, mix the potatoes, carrots, onion and celery. Toss the beef with the flour to coat evenly. Add to crockpot. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper. Cove rand cook on high 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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 446 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Tubby400 2 years ago
locky 4 years ago
We really didn't like the strong thyme and wine flavor. It helped when we added a whole bunch of salt, but we still didn't much care for it.
Heatherina 7 years ago
Left all day to slow cook, served with galic toast. Excellent.
jamieo 7 years ago
[I posted this recipe.]
Kowgirl777 8 years ago
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