Roman Stew (Slow Cooker)
Created by Mikekey on December 27, 2013
- Servings: 8
- Prep Time: 20m
- Cook Time: 7h
- Recipe #11627
Ingredients
- 3 pounds stewing beef, cut into 1-inch cubes
- 3 tablespoons oil (olive oil)
- 4 garlic cloves
- 2 cups celery, sliced
- 1 medium onion, peeled and sliced
- 1 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/4 teaspoons pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1 can (14 1/2 ounce) diced tomatoes, undrained
- 1/2 cup dry red wine
How to Make
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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.
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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.
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Step 3: Pour the tomatoes and the wine over the beef and vegetables.
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Step 4: Cover the slow cooker, and cook on low for 7 to 8 hours.
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Step 5: If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.
Nutritional Facts
- 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