Beef Barley Stew w/ Red Wine (Slow Cooker)
- Number of Servings: 8
Ingredients
13.6 oz - Stew Meat Beef, cubed2 cups - Potatoes, cubed2 large - Carrots, sliced1 cup - Onion, diced1 cup - Corn, canned or frozen1/2 cup - Pearled Barley1 1/2 cup - Red Wine3 cups - Beef Broth, Fat Free, Low Sodium4 1/2 tsp - MCCORMICK'S BEEF STEW SEASONING MIX (1/2 packet)1 tbsp - Olive Oil3/8 cup Flour, divided
1) Coat beef with 1/8 cups of the flour. Heat oil in a large pot over medium heat. Add beef and cook until browned on all sides.
2) In a seperate bowl, combine Beef Stock with Seasoning Mix. Set asside.
3) Mix all remaining ingredients except beef and flour and broth in to a slow cooker. Add beef (do not stir). Pour beef stock mixture over all ingredients in slow cooker, cover and cook on low heat for 8 - 9 hours or until vegetables are tender.
4) Turn slow cooker to high, and mix in remaining 1/4 cup of flour. Cover, and cook for an additional 10 minutes until stew thickens.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LILSTARLET.
2) In a seperate bowl, combine Beef Stock with Seasoning Mix. Set asside.
3) Mix all remaining ingredients except beef and flour and broth in to a slow cooker. Add beef (do not stir). Pour beef stock mixture over all ingredients in slow cooker, cover and cook on low heat for 8 - 9 hours or until vegetables are tender.
4) Turn slow cooker to high, and mix in remaining 1/4 cup of flour. Cover, and cook for an additional 10 minutes until stew thickens.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LILSTARLET.
Nutritional Info Amount Per Serving
- Calories: 291.1
- Total Fat: 4.4 g
- Cholesterol: 43.6 mg
- Sodium: 390.3 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.1 g
- Protein: 22.7 g
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