Sunday, December 30, 2012

Hearty Beef/ Veggie Stew

This is another find from Pinterest that we loved. It was perfect for the chillier weather right now in Phoenix. I didn't have a Bay leaf and it was still okay. I didn't have beef broth, but used chicken broth and it was okay. I also didn't have peas, but wished I would have had them in there. Totally wanna make this again. I love the tomatoey taste in it. 



  1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
  2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
  3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
  4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

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