Name: Slow Cooker Beef Stew
Total time: 8 h
Yield: 6
Ingredients: 11/2 lbs Carrots (cut in 2” pieces); 3 in Ribs celery (cut1” pieces); 1 Large onion (chopped); 1 1/2 lbs Beef stew meat (cut in 1” pieces); 1/2 cup All-purpose flour; 1 Can Diced tomatoes with garlic (basil and oregano, 14.5 oz); 3/4 cup Mushroom gravy (from 12 oz. jar); 3/4 tsp Crushed dried rosemary; 1/2 tsp salt; 1/4 tsp Pepper; 2 tbls Chopped fresh parsley

Slow Cooker Beef Stew

CourseMain Dish

Servings	Prep Time
6	15

Cook Time	Passive Time
8 hrs	8 hrs

Servings	Prep Time
6	15

Cook Time	Passive Time
8 hrs	8 hrs

Slow Cooker Beef Stew

CourseMain Dish

Servings	Prep Time
6	15

Cook Time	Passive Time
8 hrs	8 hrs

Servings	Prep Time
6	15

Cook Time	Passive Time
8 hrs	8 hrs

Ingredients

11/2 lbs Carrots cut in 2” pieces
3 in Ribs celery cut1” pieces
1 Large onion chopped
1 1/2 lbs Beef stew meat cut in 1” pieces
1/2 cup All-purpose flour
1 Can Diced tomatoes with garlic basil and oregano, 14.5 oz
3/4 cup Mushroom gravy from 12 oz. jar
3/4 tsp Crushed dried rosemary
1/2 tsp salt
1/4 tsp Pepper
2 tbls Chopped fresh parsley

Servings:

Units:

Instructions

Combine carrots, celery and onion; place in bottom of 3 ½ quart slow cooker.
In bowl, toss beef with flour until evenly coated. Place meat on top of vegetables.
In bowl, combine tomatoes with their juice, gravy, rosemary, salt and pepper. Pour over beef.
Cover; cook on low, 8-10 hours. Skim any fat from juices. Stir in parsley.

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