Healthy Beef Stew

• Meat

  • 1 1/2 lbs Chuck beef

• Produce

  • 1 Bay leaf
  • 3 Carrots, large
  • 3 stalks Celery
  • 2 cloves Garlic
  • 3 Potatoes, medium
  • 1 Sweet onion, Medium

• Canned Goods

  • 1 cup Beef stock or beef broth
  • 1 cup Tomato sauce or fresh tomato puree

• Condiments

  • 2 tsp Honey
  • 4 dashes Worcestershire sauce

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1/2 tsp Pepper
  • 1 tsp Sea salt
  • 1/2 cup Whole wheat flour, white

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on kristineinbetween.com

Description

Ingredients

• 1-1/2 to 2 pounds chuck beef, cut into cubes
• 3 stalks celery, chopped
• 3 large carrots, chopped
• 3 medium potatoes, peeled and cut into cubes
• 1 medium sweet onion, chopped
• 2 cloves garlic, chopped
• 1 bay leaf
• 2 tsp Italian seasoning
• 1 cup beef stock or beef broth
• ½ cup red wine
• 1 cup tomato sauce or fresh tomato puree
• 2 tsp honey
• 4-5 dashes Worcestershire sauce
• 1 tsp sea salt
• ½ tsp pepper
• 2 TBS olive oil
• ½ cup white whole wheat flour

Directions

• Remove beef from package and sprinkle with salt and pepper.
• Dredge beef in flour, shaking off any extra.
• Heat olive oil in a frying pan over medium to medium-high heat.
• Add beef (in batches if needed to not crowd the pan) and cook for 2-3 minutes. Beef does not need to be fully cooked, just browned on both sides.
• Add all ingredients to Crock-Pot, including beef and juices from the pan, and stir.
• Cook on low for 6-8 hours.
• Remove bay leaf and serve garnished with chopped parsley and grated carrot if desired.