Slow Cooker Beef Stew

 

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Ingredients

  • 2 lbs beef cubes
  • 1 tsp olive oil
  • fresh ground pepper
  • 2 Tbsps arrowroot, divided
  • 3 stalks celery, cut into 1-inch pieces
  • 1 medium onion cut into wedges
  • 4 white potatoes cut into chunks
  • 4 carrots cut into 1-inch pieces
  • 1 Tbs Organic Better Than Bullion, beef flavor
  • 1-1/2 c boiling water and 1/4 c cold water
  • 1 Tbsp low sodium worcestershire sauce
  • 1 Tbsp minced garlic
  • 1 Tbsp red cooking wine
  • 1 tsp marjoram

Instructions

  1. Season beef with 1 Tbsp arrowroot and ground pepper to taste.
  2. In a large skillet, brown beef in1 tsp olive oil over medium heat until brown on all sides. Set aside
  3. Place celery, onion, and carrots into the bottom of the slow cooker.
  4. Place beef over vegetables.
  5. Boil 1-1/2 cups water
  6. Place 1 Tbsp beef bullion in medium bowl. Add boiling water and stir until bullion is dissolved.
  7. in same bowl, add worcesteshire, minced garlic, red cooking wine and marjoram. Stir until mixed and pour over all in slow cooker.
  8. Cover and cook on low setting for 8 to 8-1/2 hours or high for 3-1/2 to 4 hours. Note: Cooking times will vary depending on the slow cooker you use. Always check that meat is cooked to correct temperature first.
  9. When fully cooked, remove beef and vegetables from cooker to serving dish. Reserving liquid.
  10. Place reserved liquid into saucepan.
  11. In small bowl, whisk 1 Tbsp arrowroot into 1/4 cup cold water until well combined.
  12. Stir arrowroot mixture into reserved liquid in saucepan. Cook over low heat until sauce thickens, stirring constantly.
  13. Pour thickened sauce over beef and vegetables and serve.
http://www.pattibehan.com/2011/12/slow-cooker-beef-stew/

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