Crockpot Beef stew with a hint of wine
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 311.7
- Total Fat: 9.3 g
- Cholesterol: 51.7 mg
- Sodium: 1,068.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.4 g
- Protein: 24.1 g
View full nutritional breakdown of Crockpot Beef stew with a hint of wine calories by ingredient
Introduction
This is my attempt to recreate my mom's delicious stew. She used a beef blade cut which added lots of flavor and fat. In my version I used round which is a lot leaner and less flavorful. For a more intense flavor use oxo beef extract or, as in this recipe, add 4 oz of red wine! This is my attempt to recreate my mom's delicious stew. She used a beef blade cut which added lots of flavor and fat. In my version I used round which is a lot leaner and less flavorful. For a more intense flavor use oxo beef extract or, as in this recipe, add 4 oz of red wine!Number of Servings: 5
Ingredients
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16 oz Beef, round
1/5 cup *Flour, white
6 t *Corn Oil
1.5 cups Onions, raw
1.5 cups Celery, raw
1 cup Carrots, raw
2 cups Turnips, cubed
14 oz Red Potatoes
2 t Salt or to taste
2 medium bay leaves or 1 tsp, crumbled
4 oz red wine
1/4 t Pepper, black or to taste
1 T Cornstarch
Tips
Check progress every hour and add liquid if necessary.
Directions
1. Place oil in large non stick skillet and brown the beef cubes covered in flour. Plce in crockpot.
2. In same skillet at medium intensity cook onions until soft then add to crockpot.
3. Add chopped carrots, turnips,celery, bay leaves, pepper and cover with water. Set temparature to high.
4. After 4 hours add the red potatoes chopped in cubes and the salt. Cook fo another 2 hours or until all vegetables are tender.
5. During the last hour add the wine and 1 T cornstarch mixed in a little cold water until smooth to thicken and add body the sauce.
Serving Size: 2 cups
2. In same skillet at medium intensity cook onions until soft then add to crockpot.
3. Add chopped carrots, turnips,celery, bay leaves, pepper and cover with water. Set temparature to high.
4. After 4 hours add the red potatoes chopped in cubes and the salt. Cook fo another 2 hours or until all vegetables are tender.
5. During the last hour add the wine and 1 T cornstarch mixed in a little cold water until smooth to thicken and add body the sauce.
Serving Size: 2 cups