Receta Slow Cooker Garlic Rosemary Beef Stew
This fork-tender Slow Cooker Garlic Rosemary Beef Stew is enhanced with a rich and delicious gravy.
Let’s get back to basics. I know that I cook most of my recipes with me in mind. However, today it was all about comfort food. Plus the fact that I know it’s something that the hubby loves. Beef Stew. Beef stew will let all those silly things that happen in life seem, well, silly.
Like the guy in the car next to me that got mad because I stopped when a bus was blocking me from getting into a parking lot entrance. He revved up his engine and got real close to my car to scare me. Or the photo everyone claimed I was not being culturally sensitive to. Silly things really. What is important is my health, happiness and my family and friends. True friends anyway. Not some, I’ll be your friend as long as you agree with me friend. But a friend who stands by you no matter what.
Enough rambling. Let’s get back to this stew. We have plenty of time to talk turkey another day, right?
The heartiness of this stew is what comfort is all about. Change up the herbs to your liking, or better yet, make a bouquet garni, which is exactly what I plan on doing for my next stew.
Slow Cooker Garlic Rosemary Beef Stew Author: Marlene Baird Nutrition Information Serving size: 323
Calories: 285
Carbohydrates: 19.1
Fiber: 2.9
Protein: 28.8
Prep time: 20 mins Cook time: 6 hours Total time: 6 hours 20 mins
6 carrots, cut into 1 inch pieces 1 medium onion, diced 1½ pounds baby, potatoes, cut in half 2 Tbsp olive oil 6 cloves garlic, minced 2 pounds strip steak cut into bit sized cubes Salt and pepper ⅛ cup all-purpose flour 2 cups beef broth 1 Tablespoon Dijon mustard 1 Tablespoons Worcestershire sauce 2 Tablespoons soy sauce 1 Tablespoon brown sugar 1 cup red wine 2 to 3 sprigs of fresh rosemary
Season the beef with salt and pepper. Place in a large bowl. Coat with the flour and set aside. In a small bowl, add the broth, mustard, soy sauce, Worcestershire sauce and the brown sugar. Stir until sugar dissolves. Set aside. Pour the red wine into the slow cooker Place the cut carrots and potatoes into the slow cooker. Heat a frying pan on medium high heat. Add the garlic and the beef. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add on top of the carrots and potatoes in the slow cooker. Add the onions to the pan and stir to get all the browned pieces combined. Add broth. Top with the rosemary Close the lid and set the slow cooker to high for 6 hours. 3.4.3177
Thanks for stopping by and have a great day.
Marlene
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