Tom's Crockpot Beef Stew

by PTdog

This is a beef stew full of flavor enhanced by ginger root, tomato paste, wine, Worcestershire sauce and soy sauce.

INGREDIENTS

1/2 pound beef ; cubed
8 red potatoes
4 carrots
2 stalks of celery
2 cups mushrooms ; sliced
1 cups of beef broth
1 medium onion
1 cup of red wine
1 cup frozen peas
4 cloves garlic
2 slices ginger root
1 bay leaf
1 Oregano, salt and pepper to taste
3 tbsp olive oil
1 tbsp of Butter
1 tbsp of Flour
1 tbsp of soy sauce
1 tbsp of Worcestershire sauce
1 tbsp tomato paste

Servings

INSTRUCTIONS

1. Skin onion and carrots.

2. Cut potatoes into fourths, carrots and celery into ½ inch slices. Slice two ¼ inch slices of ginger root. Set aside together.

3. Cut onion into eighths. Skin and mince garlic. Set aside onion and garlic together.

4. Sprinkle beef cubes with salt and pepper then soy sauce and Worcestershire sauce.

5. In a large skillet heat up olive oil until hot add butter until melted add beef. Brown beef on all sides. Meanwhile turn on crock pot 6 - hours high. Add ½ cup of broth to pot and tomato paste. When beef is browned add to pot. Then add wine to pan scrapings and reduce. Add flour and thicken. Add remaining broth and stir until you have a thin gravy.

6. Add mushrooms onions and garlic and continue to stir. Season with salt, pepper and oregano.

7. Add potatoes, carrots, celery, bay leaf and ginger root to pot over meat.

8. After 3-5 minutes of stirring add contents of pan to pot.

9. Cover and cook.

10. After done add peas. Let warm for about 10 minutes then serve.

Enjoy!

NOTES

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Tom's Crockpot Beef Stew

1/2 pound beef  cubed
 8   red potatoes  
 4   carrots  
 2  stalks of celery  
 2  cups  mushrooms  sliced
 1  cups of beef broth 
 1  medium onion  
 1  cup of red wine  
 1  cup  frozen peas  
 4  cloves garlic   
 2  slices  ginger root  
 1   bay leaf  
1  Oregano, salt and pepper to taste 
 3  tbsp olive oil  
 1  tbsp of Butter 
 1  tbsp of Flour 
 1  tbsp of soy sauce 
 1  tbsp of Worcestershire sauce  
 1  tbsp tomato paste

1.	Skin onion and carrots. 
2.	Cut potatoes into fourths, carrots and celery into ½ inch slices. Slice two ¼ inch slices of ginger root. Set aside together.  
3.	Cut onion into eighths. Skin and mince garlic. Set aside onion and garlic together.	
4.	Sprinkle beef cubes with salt and pepper then soy sauce and Worcestershire sauce.  
5.	In a large skillet heat up olive oil until hot add butter until melted add beef. Brown beef on all sides. Meanwhile turn on crock pot 6 - hours high.  Add ½ cup of broth to pot and tomato paste.  When beef is browned add to pot. Then add wine to pan scrapings and reduce.  Add flour and thicken.  Add remaining broth and stir until you have a thin gravy.
6.	Add mushrooms onions and garlic and continue to stir. Season with salt, pepper and oregano.
7.	Add potatoes, carrots, celery, bay leaf and ginger root to pot over meat.
8.	After 3-5 minutes of stirring add contents of pan to pot.
9.	Cover and cook.
10.	After done add peas. Let warm for about 10 minutes then serve.
Enjoy!

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Nutrition

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Serving Size: 1 Serving (1001g)
Recipe Makes: 4 Servings

Calories: 1219
Calories from Fat: 534 (44%)

Amt Per Serving		% DV

	Total Fat 59.3g	79 %
	Saturated Fat 33.6g	168 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 2.9g
Cholesterol 158.9mg		49 %
Sodium 517.8mg		18 %
Potassium 3730.9mg		98 %
Total Carbohydrate 147.4g		43 %
	Dietary Fiber 20.4g	82 %
	Sugars, other 127g
Protein 30.5g		44 %
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.

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Calories per serving: 1219

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