All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Beef

Ingredients

8 stalks celery, chopped 4 sweet potatoes, peeled and cubed 2 carrots, peeled and sliced 2 pounds cubed beef stew meat, or to taste ⅓ cup all-purpose flour 1 tablespoon olive oil, or more to taste 1 onion, chopped 2 cups beef broth ½ cup dry red wine 1 tablespoon Worcestershire sauce 8 cloves garlic, or more to taste, minced 2 bay leaves, or more to taste 1 tablespoon minced fresh rosemary, or more to taste ½ (1 ounce) package dry onion soup mix

Nutrition Info

336.1 calories carbohydrate: 31.8 g cholesterol: 50.1 mg fat: 14 g fiber: 4.7 g protein: 18.3 g saturatedFat: 5.2 g servingSize: - sodium: 432.9 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Place celery, sweet potatoes, and carrots in the bottom of a slow cooker.
Combine stew meat and flour in a gallon-sized resealable plastic bag, toss to coat.
Heat oil in a large skillet over medium heat. Add beef to hot skillet and cook for 2 to 3 minutes. Add onion, cook and stir until beef is evenly browned on all sides and onion has softened, 3 to 7 minutes more. Transfer beef and onion to the slow cooker.
Combine broth, wine, and Worcestershire sauce in a bowl, pour into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour the skillet contents over meat in the slow cooker. Add garlic, bay leaves, rosemary, and onion soup mix.
Cover and cook on High until meat and vegetables are tender, about 5 hours.

10 servings

The mild sweetness of the sweet potato really complements the beef well and adds far more nutrients to this beef stew than regular potatoes.