Monday, October 15, 2007

Beef Stew

  • 1.5lbs boneless beef bottom round, cubed
  • 3 tbls all-purpose flour
  • 1 lb small new potatoes, quartered
  • 16oz bag baby carrots
  • 14.5oz can diced tomatoes
  • 0.5 cup dry red wine
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp dried thyme leaves, crumbled
  • 1 tbls balsamic vinegar
  • 0.5 tsp salt
  1. Mix beef & flour in large ziploc bag. Seal the bag & shake to coat meat.
  2. Mix beef & flour, potatoes, carrots, tomatoes, wine, onion, garlic, & thyme in 6 qt crock pot. Cover & cook on high until beef is tender, 5-6 hours.
  3. Stir in balsamic vinegar & salt.

To Freeze: Allow to cool overnight in fridge. I place meal sizes servings (aproximately 4 ladles full for 2 of us) into quart size ziploc bags.

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