Beef And Vegetable Stew

Beef And Vegetable Stew

6 reviews, 3.2 star(s). 80% would make again

Ready in 45 minutes

This is a delicious stew. Very hearty.


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

Original recipe makes 6



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.

Verified by stevemur
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Tubby400 3y ago

locky 6y 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 8y ago

Left all day to slow cook, served with galic toast. Excellent.
jamieo 9y ago

[I posted this recipe.]
Kowgirl777 10y ago

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