Beef and Vegetable Stew

Beef and Vegetable Stew
Recipe type: Entree
Beef and Vegetable Stew is a Canadian food recipe that is slowly cooked in the crock pot.
  • ½ cup Flour
  • 2 tsp Salt
  • 1 tsp Pepper
  • 2 lbs Stewing beef, cubed
  • ¼ cup Canola oil
  • 1 cup white wine
  • 1 cup Tomato juice
  • ¼ cup Apple cider vinegar
  • ½ cup Soy sauce
  • 2 cups Water
  • 1 tbsp Ground thyme
  • 2 Onions, cut in half
  • 3 Garlic cloves, smashed
  • 3 Potatoes, sliced
  • 2 Carrots, sliced
  • 2 tbsp Flour
  • 6 tbsp Water
  • Salt and pepper to taste
  1. In a medium bowl, mix the ½ cup of flour, salt and pepper.
  2. Add the stewing beef to the bowl and toss lightly to coat all the pieces. Using a colander, shake off excess flour and set beef aside.
  3. In a medium, non-stick frying pan, heat the canola oil on medium heat for 1 minute. Add the beef cubes and brown evenly on all sides before transferring to a slow cooker.
  4. With the pan still on the stove, add the white wine and let simmer for 1 minute before also transferring to the slow cooker.
  5. Add the remaining ingredients to the slow cooker, except the last bit of flour and water, and cook for 8 hours on high.
  6. After 8 hours, mix the remaining flour and water with a whisk to form a smooth paste. Add 1 cup of stew broth from the slow cooker to the paste, whisk again, and then pour mixture back into the stew.
  7. Add salt and pepper to taste before serving.

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