Stewed Beef with Bell Peppers Crock Pot
Recipe: #14179
September 07, 2014
Categories: Stewing Beef, Fathers Day, Potluck Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Wine, Beef Dinner, Crockpot Soup, more
"A great tasting stewed beef recipe we really enjoy. I usually use eye of round that I either slice into steaks or cube. When serving to guests I prefer to slice them into steaks, about 1 inch thick and serve it with mashed potatoes to pour the juices over. A nice bun is also good with this, again to soak up all those tasty juices. If gluten intolerant make sure you are using gluten free soup mix and Worcestershire sauce."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (468.5 g)
- Calories 761.8
- Total Fat - 64.2 g
- Saturated Fat - 27.6 g
- Cholesterol - 474.5 mg
- Sodium - 224.7 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 1.9 g
- Sugars - 3.6 g
- Protein - 35 g
- Calcium - 1143 mg
- Iron - 14.6 mg
- Vitamin C - 78.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pour the oil into a skillet and bring to medium high heat.
Step 2
Meanwhile generously sprinkle the meat with garlic powder and pepper.
Step 3
Place in the skillet and cook until you have a light golden crust on each side; place in the crock; add the bell peppers, garlic, bay leaves, oregano and thyme, making sure you rub the oregano and thyme between your fingers to release their flavour.
Step 4
Whisk together the water, red wine, soup mix, Worcestershire sauce and cornstarch; pour over all the ingredients.
Step 5
Cook on low 8 hours or on high for 5 hours.
Step 6
Enjoy!
Tips
No special items needed.
0 Reviews
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