Roman Stew (Slow Cooker)
Recipe: #11627
December 27, 2013
Categories: Stewing Beef, Mediterranean, Sunday Dinner, Slow Cooker Gluten-Free, High Protein, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Beef Dinner, Crockpot Soup, more
"Based on ancient Roman recipe using spices from the Far East. Serve this as is with crusty bread, or over steamed rice or mashed potatoes. Cook time depends on how hot your slow cooker is. The newer ones tend to be hotter."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (304.3 g)
- Calories 576.7
- Total Fat - 46.6 g
- Saturated Fat - 21.2 g
- Cholesterol - 378.6 mg
- Sodium - 750.7 mg
- Total Carbohydrate - 4.7 g
- Dietary Fiber - 1.2 g
- Sugars - 1.7 g
- Protein - 33 g
- Calcium - 845.6 mg
- Iron - 10.5 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large skillet, brown the beef in the oil over medium-high heat (do this in batches). Transfer the beef to your slow cooker.
Step 2
Add the garlic, celery and onion slices to the slow cooker, then sprinkle the salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables.
Step 3
Pour the tomatoes and the wine over the beef and vegetables.
Step 4
Cover the slow cooker, and cook on low for 7 to 8 hours.
Step 5
If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.
Tips
No special items needed.
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