Crock Pot Tangy Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large onion, cut into 1-inch pieces1 pound boneless beef chuck, cut into 1-inch cubes1 tablespoon ground1/4 teaspoon salt3 medium-size carrots, peeled and cut into 1-inch chunks2 large celery stalks, cut into 1-inch slices1 large beef bouillon cube2 cups water2 tablespoons red wine vinegar1/4 cup raisins2 tablespoons cornstarch
1. Layer onions, beef, ginger, salt, carrots and celery in slow cooker bowl. Add bouillon cube, water, vinegar and raisins. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until beef is very tender.
2. Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user DEBG1971.
2. Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user DEBG1971.
Nutritional Info Amount Per Serving
- Calories: 236.7
- Total Fat: 4.4 g
- Cholesterol: 68.0 mg
- Sodium: 740.2 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.1 g
- Protein: 25.7 g
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