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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 431.4
  • Total Fat: 18.2 g
  • Cholesterol: 104.6 mg
  • Sodium: 791.1 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 38.8 g

View full nutritional breakdown of Kitchen Sink Beef Stew (Slow Cooker) calories by ingredient
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Kitchen Sink Beef Stew (Slow Cooker)

Submitted by: BIGGIRL2082010

Introduction

Kitchen sink? Because I simply throw in whatever veggies I happen to have on hand. This works out to be about 3 cups of veggies per cup of beef. Kitchen sink? Because I simply throw in whatever veggies I happen to have on hand. This works out to be about 3 cups of veggies per cup of beef.
Number of Servings: 8

Ingredients

    900 grams beef brisket, cubed (1-inch cubes)
    3 tbsp. all purpose flour
    2 tbsp. extra virgin olive oil, separated
    2 large onions, diced
    6 cloves garlic, 3 minced, 3 whole
    1/2 cup red wine
    2 tsp. Worcestershire sauce
    5 medium carrots, diced
    2 medium potatoes, diced
    Leeks, 1 leek, cut in half lengthwise
    10 cremini mushrooms
    2 medium tomatoes, diced
    1 package Club House Slow Cooker Beef Stew
    1 cup cold water
    Salt and pepper to taste
    1 tsp Italian Seasoning,
    1 cup Campbell's Beef Broth

Directions

Lightly sprinkle the cubed beef with salt and pepper, then dredge in the flour.
- Heat one tbsp. of extra virgin olive oil and brown the cubes of beef
- Remove the beef, and, in the same pan, lightly brown the diced onions and minced garlic
- Remove the onions and garlic, deglaze the pan with red wine and Worcestershire sauce
- Set the slow cooker to high, and heat a tablespoon of extra virgin olive oil in it.
- Layer the potatoes, carrots and leeks at the bottom of the slow cooker, top these layers with the other three cloves of garlic and the onion/garlic mixture you sauteed earlier
- Top the vegetables with the browned beef
- Mix the package of beef stew seasoning with a cup of cold water and pour over the beef and vegetables
- Sprinkle with salt, pepper and Italian seasoning to taste
- Pour the beef broth over the beef and vegetables (it should just come to the bottom of the chunks of beef)
- Top the beef and vegetables with the diced tomatoes
- Cover with the lid and cook on high heat for 4 hours
- Add the mushrooms (halved or even quartered if they're too big), mix them into the stew so they are submerged in the sauce
- Cook on low for another couple of hours

Serve hot with crusty bread.

This stew tastes even better after the flavours have had a chance to blend overnight in the fridge, so make it a day early ... sadly, there may be none left to store in the fridge.


Serving Size: 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user BIGGIRL2082010.






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