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Categories:
bacon flour salt pepper vegetable oil potatoes onion carrots mushrooms green bell pepper tomatoes beef broth red wine garlic dried marjoram basil bay leaves
Viewed: 22 - Published at: 9 years agoIngredients
- 4 strips Bacon, Chopped
- 13 cups Flour (gluten-free Works Fine!)
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
- 2- 1/2 pounds Beef Stew Meat
- 1 Tablespoon Vegetable Oil (if Needed)
- 2 whole To 3 Potatoes, Peeled And Chopped
- 1 cup Onion, Peeled And Chopped
- 2 cups Baby Carrots
- 8 ounces, weight Sliced Fresh Mushrooms
- 1 whole Green Bell Pepper, Cut Into Chunks
- 14 ounces, fluid Can Diced Tomatoes, Undrained
- 2 cups Beef Broth
- 1/2 cups Dry Red Wine
- 1 Tablespoon Minced Garlic (optional)
- 2 teaspoons Dried Marjoram
- 2 teaspoons Basil
- 3 whole Bay Leaves
Method
- Brown bacon in a large skillet until crispy, about 10 minutes.
- Remove with a slotted spoon and set aside.
- Combine flour, salt, pepper, and stew meat in a gallon-size plastic bag and shake until coated.
- Brown meat in the bacon grease, adding more oil if necessary (you may have to do this in 2 batches).
- Place vegetables, stew meat, and bacon into a 6-quart slow cooker.
- Over the top, pour diced tomatoes, beef broth, and wine.
- Sprinkle with remaining ingredients.
- Cook on low for 8 hours.
- Take bay leaves out before serving.
- Serves 10.
- Nutrition: 427 cal, 23g fat, 9g saturated fat, 0g trans fat, 81mg cholesterol, 611mg sodium, 25g carbs, 4g fiber, 3g sugar, 27g protein, 89% vit.
- A, 56% vit.
- C, 6% calcium, 21% iron.
