Prep Time:
20 mins
Cook Time:
8 hrs 5 mins
Total Time:
8 hrs 25 mins
Servings:
8
Ingredients
Directions
Place flour in a shallow bowl. Dredge meat in flour to coat; shake off excess.
Heat vegetable oil in a large skillet over medium. Add meat; cook and stir until browned on all sides, about 5 minutes. Transfer to a large slow cooker; add beef stock, carrots, celery, potatoes, onion, diced tomatoes with juice, bay leaves, oregano, Worcestershire sauce, thyme, and garlic. Gently stir mixture.
Cover the slow cooker. Cook on Low for 8 hours.
Cook's Note:
The stew can also be cooked on the stove in a Dutch oven.
Nutrition data for this recipe includes the full amount of flour. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 327 | Calories |
| 4g | Fat |
| 40g | Carbs |
| 33g | Protein |
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