Rosemary Beef Stew
March 11, 2014
Categories: Stewing Beef, Native American, Birthday, Fathers Day Mothers Day, Sunday Dinner, Slow Cooker, High Protein, No Eggs, Non-Dairy, Wine, Kosher Meat, Beef Dinner, Crockpot Soup, more
"This great tasting stew is so easy to put together. Just brown the meat, chop your vegetables and toss all the ingredients in the crock-pot, it basically tends itself."
- Serving Size: 1 (506.4 g)
- Calories 497.3
- Total Fat - 30 g
- Saturated Fat - 14.3 g
- Cholesterol - 244.2 mg
- Sodium - 1111.5 mg
- Total Carbohydrate - 24.2 g
- Dietary Fiber - 4.2 g
- Sugars - 4.5 g
- Protein - 30.5 g
- Calcium - 623.9 mg
- Iron - 8.4 mg
- Vitamin C - 11 mg
- Thiamin - 0.3 mg
Step by Step Method
Mix the flour and pepper together in a large re-sealable plastic bag.
Add the diced beef, seal bag and toss to coat.
Bring the bacon drippings to medium-high heat; add the coated beef and cook until browned.
Remove the meat and place in the crock-pot.
Pour the wine in the skillet and cook until reduced to about half, while scrapping up bits.
Meanwhile, add the vegetables and rosemary to the crock-pot.
Pour the reduced wine, broth, soy sauce and mustard powder over the veggies and meat.
Cover crock-pot and cook over low heat for 9 to 10 hours or on high for 5 to 6 hours.
Taste and add salt if needed.
Serve with buns to soak up the juices.