Slow Cooker Beef and Vegetable Stew
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Slow Cooker Beef and Vegetable Stew
Slow Cooker Beef and Vegetable Stew
2 lb. Boneless Chuck Raley's Beef California raised USDA choice, cut into 1-inch cubes
1/2 cup flour
2 tbsp. oil
1 cup baby carrots
1 cup frozen pearl onions, thawed
12 small red potatoes, quartered
2 (12- oz.) jars beef gravy
3/4 cup hearty red wine
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. marjoram
1/2 tsp. salt
1/4 tsp. pepper

Prep: 10 minutes, Cook: at least 4 hours, Serves: 6 to 8

1. Coat beef well with flour. 
Brown on all sides in hot oil in a large skillet.

2. Place in slow cooker and top with vegetables. Combine gravy, wine and seasonings and pour into slow cooker. Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.

Nutritional Information:
400 calories, 33 g protein, 16 g fat, 28 g carbohydrate, 3 g fiber, 67 mg cholesterol, 700 mg sodium