Crock Pot Beef Stew
A CrockPot beef stew recipe that's perfect for a cold winter night.
You won't find any cream soups in this Crock Pot beef stew recipe. Just round steak, carrots, onions, celery, tomato paste and wine.
Crock Pot Beef Stew Recipe
- 1 tsp. olive oil
- 1 3 lb. round steak, trimmed and sliced into 3/4 inch pieces
- salt and pepper
- 2 medium onions, sliced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 1/2 cup dry white wine
- 2 Tbsp. tomato paste
- 1 package brown gravy mix
- 1 cup water
- 1 Tbsp. Dijon mustard
Heat olive oil in large skillet over medium heat. Season steak with salt and pepper. Sear in oil until browned on both sides. Transfer to slow cooker. Arrange onions, carrots and celery on top of steak. Whisk together wine, tomato paste, gravy mix, water and Dijon mustard. Pour over steak. Cover and cook on low 8-9 hours until meat is tender.
Serves 6.
Per serving: 402 calories, 15 g fat, 129 mg cholesterol, 9 g carbohydrate, 2 g fiber, 53g protein, 125% Vitamin A, 11% Vitamin C, 4% calcium, 29% iron
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The copyright of the article Crock Pot Beef Stew in Low Carb Cooking is owned by Stephanie Gallagher. Permission to republish Crock Pot Beef Stew must be granted by the author in writing.
