Crock Pot Italian Beef Stew

• Meat

  • 1 1/2 lb Beef chuck, roast

• Produce

  • 6 Garlic cloves
  • 2 tbsp Garlic powder
  • 4 Rainbow carrots (about 12 oz, large
  • 1 Red onion, large
  • 2 Rosemary, springs fresh
  • 4 Thyme, springs fresh
  • 1 28 oz can Tomato, whole
  • 16 oz White or cremini mushrooms

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine

Found on themediterraneandish.com

Description

Ingredients

• ¾ cup all-purpose flour
• 2 tbsp garlic powder
• Salt and freshly ground pepper
• 1½ lb beef chuck roast, fat-trimmed, and cut into roughly 1½ inch cubes
• Olive oil
• 1 large red onion, cut into large pieces
• 6 garlic cloves, chopped
• 4-5 large rainbow carrots (about 12 oz), cut into large pieces
• 1 cup red wine
• 2 cups vegetable broth
• 28 oz can whole peeled tomato
• 4-5 springs fresh thyme
• 2 springs fresh rosemary
• 16 oz white or cremini mushrooms, cleaned and sliced

Directions

• Mix the flour and garlic powder together.
• Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
• In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
• Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
• Cover the crock pot and cook on high for 4½ hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
• Enjoy with your favorite Italian bread or even homemade challah!