Wednesday, February 10, 2016

Slow-Cooker Italian-Style Beef Stew

Slow-Cooker Italian-Style Beef Stew


Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.


6 slices bacon, cut into 1/2-inch pieces 
1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces 
1 large onion, cut into 1/2-inch wedges 
1/2 lb carrots, cut diagonally into slices
1 cup dry red wine
2 cups Progresso™ beef flavored broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
1 package (8 oz) sliced fresh baby portabella mushrooms
1/2 cup dry-pack julienne-cut sun-dried tomatoes
Fresh Italian (flat-leaf) parsley leaves, if desired
  • PREP30 min
  • COOKn/a
  • READY IN7 h 50 min
  • DIFFICULTYAdvanced

No comments:

Post a Comment