SIMPLE STEW AND SOUP RECIPES:
10 Homemade Stew and Soup Recipes for Fall and Winter
2 pounds stew beef, cut into 1-inch pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried crushed thyme leaves
3/4 cup beef broth
1/4 cup tomato paste
1/4 cup dry red wine
2 cloves garlic, minced
1 pound red potatoes, 1 1/2-inch diameter, cut into quarters
8 ounces assorted fresh mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 cup baby carrots
Fresh parsley, optional
Place beef in 4 1/2- to 5 1/2-quart slow-cooker. In small bowl, combine flour, salt, pepper and thyme. Sprinkle over beef in slow-cooker, and toss to coat.
In another small bowl, combine broth, tomato paste, wine and garlic; mix well. Pour over beef mixture. Add potatoes, mushrooms and carrots, and mix well.
Cover and cook on high for 5 to 6 hours or on low for 8 to 9 hours, or until beef and vegetables are tender. No stirring is necessary during cooking.Stir well. Garnish with parsley, if desired, and serve hot. Yields 6 (1 1/2-cup) servings.
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