Beefy Vegetable Stew
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We dare you to try this Beefy Vegetable Stew and to see for yourself why it takes the lead as one of our favorite meals! This stews robust and oh-so-delicious flavors will have you salivating from the second you start to make it.
What You'll Need
- 2 pounds beef round roast, cut into 1" cubes
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 tablespoon vegetable oil
- 1 1/4 cups beef broth
- 2 baking potatoes, diced
- 4 carrots, sliced
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 cup dry red wine or beef broth
- 1 teaspoon Worcestershire sauce
What to Do
- Sprinkle beef evenly with salt and pepper; toss with flour to coat. Heat oil in a large skillet over medium-high heat. Add beef, and cook 5 minutes or until browned on all sides; place beef in a 4- to 5-quart slow cooker.
- Add beef broth to skillet, and scrape the bits from the bottom, using a wooden spoon; pour mixture over beef in slow cooker.
- Add potatoes and remaining ingredients; stir well.
- Cover and cook on LOW setting 7 hours or until meat and vegetables are tender. Remove and discard bay leaf.
You can substitute lamb for the beef in this hearty stew, or even try a venison round roast. Serve bowlfuls with French bread or sourdough bread and your favorite red wine to suit.