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Beef & Vegetable Stew
Serves 6
6 medium white potatoes (about 2 lbs) peeled and cubed
6 medium carrot, peeled and cut diagonally into 1/4-inch slices
1 onion, coarsely chopped
1 celery rib, chopped
2 lbs beef stew meat or chuckroast, trimmed of fat and cut into 1-inch cubes
3 Tbls all-purpose flour
1/2 cup beef broth
1 cup dry red wine
1 can corn, drained
1 can green bean, drained
1/2 bag frozen peas
Salt & pepper to taste
In a 6-quart crockpot, mix the potatoes, carrots, onion and celery.
Toss the beef with flour to coat evenly. Add to the crockpot. Top
with the beef broth and red wine, pepper and salt. Cover and cook
on the high setting 1-1 1/2 hours. Reduce the heat setting to low
and cook 7 hours longer, or until the beef is tender, stirring once
or twice during cooking. Add the corn, beans and peas and cook for
one more hour or until hot through. Season with salt and pepper to
taste.
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Beef Veg Stew