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Friday, March 14, 2014
Slow Cooker Tuscan Beef and Bean Stew
Great served over mashed potatoes/cauliflower, noodles or rice.
1/2 pound all-natural, grass fed beef cubes (I had some cube steaks that I cut into bite-size pieces)
1 tablespoon flour
1 1/2 tablespoons olive oil
1 (15.5-ounce) can of Cannellini beans – drained
one small onion, chopped
4 ounces frozen green beans
4 ounces cremini mushrooms, quartered
1-2 carrots, sliced thinly
1 pint jar of peeled plum tomatoes, drained, tomatoes chopped
1 clove garlic, diced
1/2 cup dry red wine or grape juice
3/4 cup beef stock
1 bay leaf
3/4 teaspoon Italian seasoning
Salt and pepper to taste
Heat olive oil in a large frying pan
Dredge beef cubes in flour and sprinkle with a little salt & pepper
Brown the beef cubes in the olive oil in the pan, then add to a 3-quart slower cooker.
To the slow cooker add the beans, onion, green beans, carrots, chopped tomatoes, garlic, red wine, water and bouillon (or stock), bay leaf, and Italian seasoning.
Cook on high for 4 – 5 hours; low for 7 – 8 hours (Cooking times on slow cookers vary – when the beef is cooked through and the carrots are fork tender, the stew is done).
When done cooking, remove the bay leaf and taste for seasoning. Add salt and pepper as needed.
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