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Crock Pot Stew

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Submitted by maewestland

Stew up your summer days with this savory dish that is bound to be one of your family’s favorites!

YIELD

6 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

1 1
EACH EACH ONIONS
chopped
2 ½ 591
CUPS ML WATER
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
6 173.4
OUNCES ML/G TOMATO PASTE
79
CUP ML RED WINE *
1 15
TABLESPOON ML RED WINE VINEGAR
2 3E+1
TABLESPOONS ML BROWN SUGAR
½ 2.5
TEASPOON ML GARLIC POWDER
1 1
EACH EACH BAY LEAVES *
1 1
EACH EACH CINNAMON
stick *
¼ 1.3
TEASPOON ML CLOVES
ground
¼ 1.3
TEASPOON ML CUMIN
ground
2 3E+1
TABLESPOONS ML RAISINS, SEEDLESS
½ 226.8
POUND G BEEF
tip round, in small chunks
1 237
CUP ML CARROTS
chopped in 1/2 inch chunks
3 3
EACH EACH POTATOES
red, chopped in 1/2 inch chunks
5 1.2
CUPS L RICE
cooked, hot

Directions

Add all ingredients except rice to crockpot. Stir to blend well. (It helps to dissolve the tomato paste in the water first before adding the rest of the ingredients.) Cook for 8 hours on low heat, covered. Serve over cooked rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 463g (16.3 oz)
Amount per Serving
Calories 813 9% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 783mg 33%
Total Carbohydrate 53g 53%
Dietary Fiber 6g 24%
Sugars g
Protein 50g
Vitamin A 82% Vitamin C 27%
Calcium 9% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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