Dinner

Kitchen Sink Beef Stew (Slow Cooker) is for Dinner.

Kitchen Sink Beef Stew (Slow Cooker) takes 10 minutes to prepare.

Kitchen Sink Beef Stew (Slow Cooker) takes 600 minutes to cook.

Kitchen Sink Beef Stew (Slow Cooker) makes 8 servings.

The ingredients for Kitchen Sink Beef Stew (Slow Cooker) are:

900 grams beef brisket, cubed (1-inch cubes)
3 tbsp. all purpose flour
2 tbsp. extra virgin olive oil, separated
2 large onions, diced
6 cloves garlic, 3 minced, 3 whole
1/2 cup red wine
2 tsp. Worcestershire sauce
5 medium carrots, diced
2 medium potatoes, diced
Leeks, 1 leek, cut in half lengthwise
10 cremini mushrooms
2 medium tomatoes, diced
1 package Club House Slow Cooker Beef Stew
1 cup cold water
Salt and pepper to taste
1 tsp Italian Seasoning,
1 cup Campbell's Beef Broth

Here is how you make Kitchen Sink Beef Stew (Slow Cooker):

Lightly sprinkle the cubed beef with salt and pepper, then dredge in the flour.- Heat one tbsp. of extra virgin olive oil and brown the cubes of beef- Remove the beef, and, in the same pan, lightly brown the diced onions and minced garlic- Remove the onions and garlic, deglaze the pan with red wine and Worcestershire sauce- Set the slow cooker to high, and heat a tablespoon of extra virgin olive oil in it.- Layer the potatoes, carrots and leeks at the bottom of the slow cooker, top these layers with the other three cloves of garlic and the onion/garlic mixture you sauteed earlier- Top the vegetables with the browned beef- Mix the package of beef stew seasoning with a cup of cold water and pour over the beef and vegetables- Sprinkle with salt, pepper and Italian seasoning to taste- Pour the beef broth over the beef and vegetables (it should just come to the bottom of the chunks of beef)- Top the beef and vegetables with the diced tomatoes- Cover with the lid and cook on high heat for 4 hours- Add the mushrooms (halved or even quartered if they're too big), mix them into the stew so they are submerged in the sauce- Cook on low for another couple of hoursServe hot with crusty bread.This stew tastes even better after the flavours have had a chance to blend overnight in the fridge, so make it a day early ... sadly, there may be none left to store in the fridge. Serving Size: 1 cupNumber of Servings: 8Recipe submitted by SparkPeople user BIGGIRL2082010.

The nutritional information for Kitchen Sink Beef Stew (Slow Cooker) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 431.4

• Total Fat: 18.2 g
• Cholesterol: 104.6 mg
• Sodium: 791.1 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 3.6 g
• Protein: 38.8 g