1 1/2 - 3 lb lean stew beef or roast, cut into 1 inch cubes
2 large carrots, cut into 1/4 inch chunks
4 large potatoes, peeled and cut into 1 inch chunks
1 stalk celery, cut into 1/4 inch chunks
2 Tbsp garlic powder
2 cups beef broth (or 2 cups water with 3-4 beef bouillon cubes)
1 large can (12 oz.) tomato sauce
1 cup A.1. Steak Sauce
2 tsp oregano
2 tsp each salt & pepper
1-2 cups regular or instant rice (optional)
1/2 cup all purpose flour
1/2 cup cold water
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Let's Make It
Trim fat off of beef and cut into 1-inch cubes. Place meat, carrots, potatoes, celery into slow cooker & sprinkle with garlic.
Combine: beef broth, tomato sauce, A.1. Steak Sauce, oregano, and salt & pepper (and rice) into slow cooker. Stir gently to blend evenly.
Cook on low for 8-10 hours or on high for 6 hours
15-30 minutes before serving: in a separate bowl, stir flour & water together until smooth. Add to hot beef stew mixture. Cook on high 15-30 minutes or until sauce has thickened. Sprinkle bowls with parsley and cheddar cheese to taste!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.