Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 pounds beef stew cubes
- 2 tablespoons vegetable oil
- 1 can (14.5 oz.) whole peeled tomatoes, cut into pieces
- 1 can (14.5 oz.) beef broth
- 3/4 cup red wine
- 2 packets onion soup mix
- 1 teaspoon dried basil
- 8 small red potatoes
- 1 bag (16 oz.) carrots, peeled and cut into 2-inch pieces
- 1 package (8 oz.) sliced mushrooms
- 1 large onion, cut into eighths
Directions
- In a large bowl, combine flour, salt and pepper; add beef. Toss to coat.
- In a large skillet over medium-high heat, heat oil. Add half of the beef. Cook until browned on all sides. Repeat with remaining beef.
- Place browned beef in slow cooker crock. Stir in tomatoes, beef broth, wine, onion soup mix and basil until well blended.
- Add potatoes, carrots, onion and mushrooms.
- Cover slow cooker and cook on HIGH for 6 hours or LOW for 12 hours until meat is tender.
Serves:16
