BEEF VEGETABLE STEW revisited

BEEF STEW
1 pound lean beef stew eat, cut into cubes
1/2 pound baby carrots, halved
1 large Vidalia onion, peeled and quartered
1 teaspoon minced garlic
1/2 teaspoon celery seeds
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon pepper
Knorr Spring Vegetable Recipe Mix
1 cup V8 juice*
1/4 cup white zinfandel wine*
2 tablespoons brown sugar*
1 tablespoons tapioca*
  • Spray bottom of slow cooker lightly with PURE!
  • Place the beef cubes in the bottom of the slow cooker.
  • Layer onions over top of beef.
  • In a mortar and pestle, grind all the seasonings together to reactivate their properties.
  • Add to Knorr Spring vegetable mix and blend well.
  • Sprinkle over the meat and onions.
  • Add carrots.
  • Whisk together the wine, V8 juice, brown sugar and tapioca until sugar and tapioca is completely dissolved.
  • Pour this over meat and vegetables.
  • Cover and cook on low 5 hours, undisturbed.
  • DO NOT CHECK ON IT!
  • Serve Immediately over mashed potatoes.
*The tapioca, wine and brown sugar make a really nice thick gravy consistency with robust flavor when mixed with the V8.
aprons 3

2 comments:

Debbi Does Dinner Healthy said...

I saved this as soon as I saw it! I bought a bunch of stew meat and bagged it and put it in the freezer! I am so making this in a couple of weeks! Looks delicious!

Love how you wrote UNDISTURBED for the slow cooker! I am a peeker! I know I shouldn't but I just can't help it! :)

~3 Sides of Crazy~ said...

Thanks Debbi - this is one of our favorite fall meals. UNDISTURBED really makes a difference too!