- 1/4 cup all-purpose flour, or as needed
- 1/4 teaspoon onion powder, or more to taste
- 1/4 teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 1/2 pounds cubed beef stew meat
- 1 tablespoon vegetable oil
- 1/2 (16 ounce) package baby carrots, quartered
- 1/2 yellow onion, quartered and sliced
- 4 red potatoes, quartered
- 2 stalks celery, roughly chopped
- 2 cloves garlic, chopped
- 3/4 cup red wine
- 1/4 cup beef broth
- 1/4 cup tomato paste
- 1 teaspoon dried rosemary
- Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
- Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
- Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
- Cook on Low until beef and vegetables are tender, 4 to 6 hours.
05/23/2018
recipepes.com
Slow Cooker talian Beef Stew, recipe
PT15M
PT1H
5
455 calories
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