Hearty Beef Stew
I know it’s a departure for The Scramble, but once in a while it’s fun to make a rich, slow-cooking stew. If weekdays are too hectic, you can make this easy recipe on the weekend and enjoy it during the busy week. Or, put it in your slow cooker in the morning and have it ready when you get home in the evening. Feel free to substitute other root vegetables like turnips and parsnips for the carrots and potatoes.
- Time: 115 min
- Servings: 6
Source: The Scramble
Ingredients
- flour
- lbs. beef chuck, cut into 1-inch cubes
- canola or vegetable oil
- yellow onion
- reduced-sodium beef broth
- tomato sauce
- red wine
- Worcestershire sauce
- dried thyme
- carrots
- red potatoes