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Beef Stew by


2 T. veggie oil
1.5 lbs. beef chuck for stew
2 T. all purpose flour
1/2 t. salt
1/4 t. pepper
8 oz. cremini mushrooms, quartered
1 onion, diced
2 carrots, sliced
2 cloves garlic, chopped
1/2 cup beef broth
1/2 cup red wine
1 cup frozen peas
1 T. chives, chopped


Heat oil in large skillet on medium-high heat. Toss beef chuck with flour 1/4. tsp. salt and pepper. Brown in skillet on all sides for 5 minutes. Remove from heat.

Coat slow cooker with non-stick spray. Add mushrooms, onion, carrots, garlic and remaining 1/4 t. salt. Stir in beef broth and wine. Add browned beef,

Cover and cook on high for 5 hours or low for 7 hours.
Scoop 1/2 cup liquid from cooker and whisk in 1 T. flour. Stir back into cooker along with peas and chives. Cover and keep warm.
Nutrition Information (per serving):
Calories 460
Fat 17 g
Sodium 720 mg
Carbohydrates 35
Fiber 5 g
Protein 36 g

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