Slow Cooker Rosemary Beef Stew

2017-04-02
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

Slow cooker rosemary beef stew. Cubed beef with vegetables , dry sherry and dried rosemary cooked in slow cooker.Dried rosemary gives to this yummy beef stew fantastic flavor!

Ingredients

  • 1 ½ pounds (720 g) lean beestew meat,cubed
  • 1½ cups (375 ml) low-sodium fat-free beef broth
  • 8 oz (240 ml) can tomato sauce
  • 1 cup frozen peas,thawed
  • 2 tablespoons dry cherry
  • 1 cup finely chopped yellow onion
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1 large clove garlic,peeled and minced
  • 1 teaspoon dried rosemary leaves
  • 1 bay leaf
  • 1/4 cup (60 ml) cold water
  • salt and freshly ground black pepper
  • 1 cup cubed potatoes
  • 1-2 tablespoons cornstarch

Method

Step 1

In a slow cooker,combine all ingredients,except cornstarch,water and seasoning. Stir well.

Step 2

Cover cooker and cook on low-heat setting for 6-8 hours.

Step 3

Increase heat to high. Cook for a further 10 minutes,stirring in combined water and cornstarch.

Step 4

Turn off slow cooker. Discard bay leaf. Season with salt and black pepper.

Step 5

Ladle beef stew into soup bowls. Serve hot.

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