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Crockpot Beef Stew1

2 lbs boneless beef chuck roast
1/4 cup flour
2 tsp Italian seasoning
1 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
2 large onions, cut into thin wedges
1/2 lb parsnips, quartered lengthwise and halved
1/2 lb carrots, quartered lengthwise and halved
1/2 lb Jerusalem artichokes (sunchokes), peeled and coarsely chopped
1 cup Cabernet Sauvignon or beef broth
1/2 cup beef broth
1/4 cup tomato paste
Chopped Roma tomatoes, golden raisins, and/or red wine vinegar or balsamic vinegar

1. Trim excess fat from beef; cut into 1 inch cubes. In a large self sealing plastic bag combine flour, Italian seasoning, salt and pepper. Add meat to bag. Seal and toss to coat meat with flour mixture. In a 12 inch skillet brown meat, 1/2 at a time in hot olive oil (adding more oil if necessary).

2. Meanwhile, in a 4-1/2 to 6 quart slow cooker place onions, parsnips, carrots and Jerusalem artichokes. Top with browned meat. Combine wine and beef broth; pour over meat.

3. Cover and cook on LOW 12 to 14 hours or HIGH 6 to 7 hours. Uncover and stir in tomato paste.

4. Divide into 6 equal sized servings and pass tomatoes, raisins and/or vinegar to sprinkle on each serving.

Yield: 6 Servings
Serving Size: 1/6 of Recipe

WW Plus+ = 8 Per Serving.

Calories: 356, Carbohydrates: 26g, Fat: 9g, Fiber: 4g, Protein: 35g
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WW Plus+ = 8
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