CBSC beef and mushroom stew (no potatoes)

Name: CBSC beef and mushroom stew (no potatoes) Recipe
Yield: 6
Ingredients: 1/4 c flour; 2 tsp black pepper; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp salt; 2 lbs stewing beef; 2 tbsp olive oil; 1 c beef stock; 2 medium carrots cut into large chunks; 1 onion chopped into large chunks; 2 gloves garlic minced; 1 lb mushrooms quartered; 1/2 red wine vinegar; 2 tbsp tomato paste; 1 tbsp balsamic vinegar; 1 bay leaf

Number of Servings: 6

Ingredients

1/4 c flour2 tsp black pepper1/2 tsp dried basil1/2 tsp dried oregano1/2 tsp salt2 lbs stewing beef2 tbsp olive oil1 c beef stock2 medium carrots, cut into large chunks1 onion chopped into large chunks2 gloves garlic, minced1 lb mushrooms, quartered1/2 red wine vinegar2 tbsp tomato paste1 tbsp balsamic vinegar1 bay leaf

Directions

1. dredge beef cubes in flour, salt, pepper then brown on all sides in oil. Trandfer to crockpot. add beef stock to pan and scrape up all beef bits.
2. add carrots, onion, garlic, mushrooms, vinegars, tomato paste and bay leaf
3. cover and cook on low 8-10 hours. Remove bay leaf before serving

Number of Servings: 6

Recipe submitted by SparkPeople user CHIKKLETT.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 473.1
Total Fat: 31.7 g
Cholesterol: 100.0 mg
Sodium: 219.7 mg
Total Carbs: 14.4 g
Dietary Fiber: 3.0 g
Protein: 30.3 g

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