Beef / Pork

Crock Pot Tangy Beef Stew is for Dinner.

Crock Pot Tangy Beef Stew takes 10 minutes to prepare.

Crock Pot Tangy Beef Stew takes 200 minutes to cook.

Crock Pot Tangy Beef Stew makes 4 servings.

The ingredients for Crock Pot Tangy Beef Stew are:

1 large onion, cut into 1-inch pieces
1 pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon ground
1/4 teaspoon salt
3 medium-size carrots, peeled and cut into 1-inch chunks
2 large celery stalks, cut into 1-inch slices
1 large beef bouillon cube
2 cups water
2 tablespoons red wine vinegar
1/4 cup raisins
2 tablespoons cornstarch

Here is how you make Crock Pot Tangy Beef Stew:

1. Layer onions, beef, ginger, salt, carrots and celery in slow cooker bowl. Add bouillon cube, water, vinegar and raisins. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until beef is very tender.2. Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Pour cornstarch mixture into slow cooker; whisk to combine. Stir until liquid has thickened. Serve with noodles, if desired.Number of Servings: 4Recipe submitted by SparkPeople user DEBG1971.

The nutritional information for Crock Pot Tangy Beef Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 236.7

• Total Fat: 4.4 g
• Cholesterol: 68.0 mg
• Sodium: 740.2 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 3.1 g
• Protein: 25.7 g