Used stew meat to make this. Changed recipe to use beef broth instead of water. This stew has a lot of flavor.
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Toss the beef, flour, and salt in a sealable bag until the beef is coated.
Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker. Add the onion soup and beef broth to the slow cooker.
Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours.
Made full recipe. Substituted water with beef broth. Meat was very tender--used stew meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3629g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4119 | ||
Calories from Fat: 1582 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 175.8g | 234 % | |
Saturated Fat 70.6g | 353 % | |
Monounsaturated Fat 74.4g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 639.6mg | 197 % | |
Sodium 1881.5mg | 65 % | |
Potassium 10411.3mg | 274 % | |
Total Carbohydrate 278.1g | 82 % | |
Dietary Fiber 39.1g | 156 % | |
Sugars, other 239g | ||
Protein 305.5g | 436 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4119
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