Classic Slow Cooker Beef Stew

By smaier

Nutritional Information
Per Serving; 213 calories, 4 g fat,137 mg sodium, 22 g carbs, 18 g protein, 2 g fiber

Ingredients

• 1 -1/2 pounds boneless beef bottom round, cubed or lean stew meat
• 3 Tablespoons all purpose flour
• 1 pound small new potatoes, quartered ( I have used red or Yukon Gold)
• 1 16 ounce bag baby carrots
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup red wine 0r sub beef broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried thyme leaves, crumbled
• 1 Tablespoon balsamic vinegar
• 1/2 teaspoon salt
• freshly ground black pepper to taste

Details

Servings 4

Preparation

Step 1

1. Mix the beef and flour in a large plastic bag, seal the top of the bag and shake to coat. I like to season the flour with a little Cavender’s Greek seasoning or you can use a little salt, pepper and garlic powder to taste.

2. Mix the flour coated beef, potatoes, carrots, tomatoes, wine, onion, garlic and thyme in the slow cooker. Cover and cook on HIGH until the beef is tender about 4-5 hours. (High is approximately half the cooking time on Low) Now in my crock pot it is done in 4 hours on high!

3. When vegetables and beef cubes are tender and cooked through stir in the vinegar, salt and black pepper and I also like to add about another 1/8 – 1/4 teaspoon of dried thyme. Ladle into shallow soup bowls and serve with crusty bread to soak up the flavorful juices.

Servings: 8 if you are serving people with petite appetites. If you are serving hungry men I would say more like 4-6 servings! Even if you make this into larger servings it is still very calorie friendly!