Slow-Cooker Beef Stew

By sandy_h

Ingredients

• 2 pounds round steak, cut into 1-inch pieces
• 1 pound carrots, cut into 1-inch pieces*
• 1 pound small red potatoes, quartered*
• 1 (8-ounce) package sliced fresh mushrooms
• 1 red bell pepper, diced**
• 1 (14 1/2-ounce) can diced tomatoes**
• 1 (6-ounce) can tomato paste
• 3/4 cup beef broth
• 1/3 cup red wine
• 1/4 cup all-purpose flour
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon dried thyme

Details

Servings 8

Preparation

Step 1

Combine all ingredients in a 6-quart slow cooker, and cook, covered, on LOW 7 hours and 30 minutes.

*2 (1-pound) packages frozen stew vegetables may be substituted for carrots and potatoes.

**1 (14 1/2-ounce) can diced tomatoes with green peppers and onions may be substituted for red bell pepper and diced tomatoes.

Prep: 20 min.; Cook: 7 hrs., 30 min.
Yield: Makes 8 servings (serving size: 1 1/4 cups)
Southern Living, OCTOBER 2005