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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 8 |
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In 'Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
1 yellow onion, sliced |
1 cup cherry tomatoes, quartered |
3 celery ribs, sliced |
1 cup sliced carrot |
2 cups green beans |
2 cups sliced mushrooms |
2 lbs beef stew meat |
1/2 cup flour |
1/2 teaspoon kosher salt |
1 teaspoon black pepper |
1/2 teaspoon dried rosemary |
1 teaspoon garlic powder |
1 teaspoon worcestershire sauce |
1/4 cup dry red wine |
2 (15 ounce) cans beef broth |
Directions:
1. Use a 6-quart slow cooker.
2. Add all the vegetables into the cooker.
3. Dredge the meat in flour, and add to the crock.
4. Discard any remaining flour.
5. Add the dry seasonings, Worcestershire sauce, wine, and beef broth; cover and cook on LOW for 8-12 hours.
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