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There's nothing better than a bowl of slow-simmered stew, and this stew is especially flavorful!2 tablespoons Dierbergs vegetable oil
2 pounds beef stew meat
1/3 cup Dierbergs flour
1 can (14 ounces) reduced-sodium beef broth
1 envelope (0.87 ounce) brown gravy mix
1 pound carrots, peeled and sliced
1 package (8 ounces) mushrooms, quartered
1 medium onion, cut into wedges
1 cup sliced celery
Hot mashed potatoes In large skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the meat; cook stirring occasionally until browned on all sides, about 5 to 10 minutes. Place meat in 4-quart slow cooker that has been lightly coated with no-stick cooking spray. Repeat procedure with remaining oil and meat. Sprinkle flour over meat and toss until well mixed. In same skillet, combine broth and gravy mix; bring to a boil over medium-high heat stirring to scrape browned bits from bottom of pan. Add to slow cooker. Stir in remaining ingredients except mashed potatoes. Cook until meat is tender, about 6 to 8 hours on low heat setting, or 4 to 5 hours on high heat setting. Serve over mashed potatoes.
Makes 8 servings Servings: Per serving Calories: 249 Cholesterol: 67 mg
Fat: 10 g
Sodium: 345 mg
Carbohydrates: 13 g
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