1 1/2 lb lean stew meat
flour for dredging
2 tbsp canola oil
1 large onion, diced
1 large garlic clove, minced
4 large potatoes, chunked
6 large carrots, cut into chunks
1 can Italian-seasoned diced tomatoes
1 1/2 tomato cans of water
1 tsp Worcestershire sauce
salt to taste
freshly ground black pepper to taste
Sprinkle the stew meat with salt and pepper; dredge in flour, shaking to remove excess.
Heat the canola oil over medium-high heat in a large nonstick skillet. Add the beef and brown on all sides. Remove to a slow cooker or crock-pot.
Add the remaining ingredients to the cooker and stir to blend. Place lid on cooker and cook on low setting for approximately 8 hours until beef is tender.
Yield: 6 servings
2 tbsp canola oil
1 large onion, diced
1 large garlic clove, minced
4 large potatoes, chunked
6 large carrots, cut into chunks
1 can Italian-seasoned diced tomatoes
1 1/2 tomato cans of water
1 tsp Worcestershire sauce
salt to taste
freshly ground black pepper to taste
Sprinkle the stew meat with salt and pepper; dredge in flour, shaking to remove excess.
Heat the canola oil over medium-high heat in a large nonstick skillet. Add the beef and brown on all sides. Remove to a slow cooker or crock-pot.
Add the remaining ingredients to the cooker and stir to blend. Place lid on cooker and cook on low setting for approximately 8 hours until beef is tender.
Yield: 6 servings
file photo for reference
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