Slow Cooker Beef Stew
By á-3145
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Ingredients
- 2 pounds beef top round steak, cut into 1-inch cubes
- 8 medium carrots, cut into 1-inch pieces
- 1 pound small red potatoes, quartered
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet red pepper, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup all-purpose flour
- 1 can (6 ounces) tomato paste
- 3/4 cup Progresso ® Beef Broth
- 1/3 cup dry red wine or additional Progresso ® Beef Broth
- 1-1/2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon pepper
- 1/2 teaspoon dried thyme
Details
Servings 6
Preparation time 20mins
Cooking time 380mins
Preparation
Step 1
In a large skillet, brown beef on all sides. In a 5-qt. slow cooker, combine the carrots, potatoes, mushrooms and red pepper. Pour tomatoes over the top.
In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the wine, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef.
Cover and cook on low for 6-8 hours or until meat is tender. Yield: 6 servings.
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