Dinner Recipes,  Food,  Uncategorized

Beef Stew


– 1.5-2.0 lbs of stewing beef
– 1 tsp oregano
– Salt and pepper, to taste
– 2 medium yellow onions, diced
– 2 cloves of garlic, sliced
– 3/4 cup red wine
– 2 1/4 cup chicken stock
– 1/4 cup soy sauce
– 1/4 cup tomato sauce
– 2 tbsp tomato paste
– 1/4 cup flour
– 5 medium carrots
– 5 medium potatoes
– 2 tbsp thyme

– Season meat with salt and pepper (to taste) and oregano
– Brown the meat in a frying pan; transfer to slow cooker
– Place pan back over medium-high heat and add onions and garlic (add a bit of oil if needed); sauté until softened
– Add red wine, bring to a simmer then slowly add chicken broth, tomato sauce, tomato paste and soy sauce
– Allow to simmer for 2-3 minutes then slowly add flour, mixing constantly
– Transfer sauce to slow cooker then add potatoes, carrots and thyme
– Mix thoroughly and cook on LOW for 8 hours or HIGH for 4 hours

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