Crock-pot Beef and Vegetable Stew

Contributed By: Doug Lawford


5 medium russet potatoes peeled cubed

6 medium Carrots peeled cut into 1/4 inch slices

1 onion coarsely chopped

1 celery rib chopped

2 pounds Stew meat

3 tablespoon all purpose flour

1 can (14 1/2 oz) diced peeled tomatoes

1 cup dry red wine

1 teaspoon dry mustard

1 teaspoon dried thyme leaves

1/2 teaspoon freshly ground black pepper



In crock-pot, mix the potatoes, carrots, onion and celery. Toss the
beef with the flour to coat evenly. Add to crock-pot. Top with the
tomatoes with their liquid mixed with the red wine, dry mustard,
thyme, and pepper. Cover and cook on high 1 to 2 hours. Reduce
the heat setting to low and cook 7 to 8 hours longer, or until the beef
is tender, stirring once or twice during cooking, if possible. Season
with salt to taste.

Return To List Of Recipe Titles