Slow Cooker Beef Stew

Slow Cooker Beef Stew

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 pounds beef stew cubes
  • 2 tablespoons vegetable oil
  • 1 can (14.5 oz.) whole peeled tomatoes, cut into pieces
  • 1 can (14.5 oz.) beef broth
  • 3/4 cup red wine
  • 2 packets onion soup mix
  • 1 teaspoon dried basil
  • 8 small red potatoes
  • 1 bag (16 oz.) carrots, peeled and cut into 2-inch pieces
  • 1 package (8 oz.) sliced mushrooms
  • 1 large onion, cut into eighths

Directions

  1. In a large bowl, combine flour, salt and pepper; add beef. Toss to coat.
  2. In a large skillet over medium-high heat, heat oil. Add half of the beef. Cook until browned on all sides. Repeat with remaining beef.
  3. Place browned beef in slow cooker crock. Stir in tomatoes, beef broth, wine, onion soup mix and basil until well blended.
  4. Add potatoes, carrots, onion and mushrooms.
  5. Cover slow cooker and cook on HIGH for 6 hours or LOW for 12 hours until meat is tender.

Serves:16

TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning, place cookware in base, cover and cook as directed in recipe.

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