Ingredients
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1 lb of cubed stew meat, Beef
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2 tbsp of Flour
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1 cup of Wine
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1 tsp of Kosher Salt
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½ tsp of Black Pepper
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2 tbsp of Olive Oil
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1 chopped Onion
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1 minced Garlic
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2 peeled, cubed Potatoes
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2 peeled, sliced Carrots
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2 chopped stalks of Celery
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1½ cup of Red Pepper
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2 Bay leaves
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6 Thyme
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2 cups of low-sodium, fat-free Beef Broth
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1 x 14-oz can of Tomatoes
Directions
What a great dish this is to cozy up to on cold fall and winter days! It’s made with clean and healthy ingredients in a low- sodium, savory broth. It’ll satisfy you right up till your next meal.
Steps
|
1
Done
|
Coat beef with flour. Shake excess off and sprinkle with ½ tsp of salt ¼ tsp. of ground pepper. |
|
2
Done
|
Brown floured beef in oil in sauce pan on med. heat. Add wine or broth. |
|
3
Done
|
Cook till sauce has thickened slightly. |
|
4
Done
|
Transfer beef and sauce to slow cooker. |
|
5
Done
|
Add tomatoes, bay leaves, thyme leaves, red peppers, celery, carrots, potatoes, garlic, onions, last ½ tsp of salt and ¼ tsp. of ground pepper. |
|
6
Done
|
Cover. Cook in slow cooker on low for eight hours. Garnish with two sprigs of thyme. Serve. |
