Soup

Slow-Cooked and Fast-Eaten Beef Vegetable Stew is for Soup.

Slow-Cooked and Fast-Eaten Beef Vegetable Stew takes 45 minutes to prepare.

Slow-Cooked and Fast-Eaten Beef Vegetable Stew takes 600 minutes to cook.

Slow-Cooked and Fast-Eaten Beef Vegetable Stew makes 16 servings.

The ingredients for Slow-Cooked and Fast-Eaten Beef Vegetable Stew are:

* 2 1/2 pounds Good Quality Chuck Beef, cut into 1 1/2-inch cubes
* 1/2 cup All-Purpose (White) Flour
* 1/2 tsp. Fresh-Ground Sea Salt
* 1/2 tsp. Fresh-Ground Black Pepper
* 3 tbsp. Olive Oil
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* 1 tbsp. Olive Oil
* 6 cloves Garlic, minced
* 1 Large Red Onion, chopped
* 1/2 pound 'BabyBella' (Crimini) Mushrooms, thickly sliced
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* 1 1/2 pounds Carrots, peeled and cut diagonally in 1 1/2-inch chunks
* 1 1/2 pounds Small Red Potatoes, halved or quartered - with skins left on
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* 6 cups (1 1/2 'Tetra Pak' cartons, 32 oz. each) Swanson's Certified Organic Vegetarian Vegetable Broth
* 3 tbsp. Kikkoman Teriyaki Sauce & Marinade
* 3 tbsp. Lea & Perrins The Original Worcestershire Sauce
* 1 tsp. Fresh-Ground Sea Salt
* 1/2 tsp. Fresh-Ground Black Pepper
* 1 tsp. Rosemary, dried
* 1 tsp. Thyme, dried
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* 3 tbsp. All-Purpose (White) Flour
* 1/2 cup Water
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1 pound Peas, frozen

Here is how you make Slow-Cooked and Fast-Eaten Beef Vegetable Stew:

1. Place meat in a large plastic bag. Combine 1/2 cup flour with 1/2 teaspoon salt and pepper; pour into the bag with the meat, and shake to coat.2. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large electric crock pot (also known as a 'slow cooker') and continue to brown the remaining beef, adding another tbsp. or so of oil as necessary. Transfer the second batch of beef to the crock pot.3. Heat another tbsp. of oil in the large pot on the stove-top, and add the garlic, onion, and mushrooms. Cook for 5 - 10 minutes over medium heat, stirring occasionally, until the onions caramelize and the mushrooms reduce in size / liquid a bit.. Transfer to the crock pot.4. Place the carrots and potatoes in the crock pot on top of the meat and onion / mushroom layers.5. Add the vegetable broth to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the 1 tsp. salt, 1/2 tsp. pepper, rosemary, thyme, teriyaki, and Worcestershire sauce. Pour the sauce over the meat and vegetables in the crock pot, cover, and cook on HIGH for 30 - 60 minutes. Reduce heat to Low, and cook for 12 hours, or until meat is fork tender. (I have an alternating HIGH / LOW setting on my crock pot that lessens the cooking time required --- use this if you have it, and cook for 8 - 10 hours, or until fork tender.)6. Raise crock pot temperature to HIGH. In a small bowl or cup, mix together 3 tbsp. flour with 1/2 cup warm water. Stir until smooth to make a slurry. Quickly add to the crock pot, and stir into stew until fully incorporated. Cook uncovered for 15 - 30 minutes, or until thickened.7.Before serving, stir in the frozen peas, allow to sit for just a few minutes in the hot stew, and serve hot.8. Makes 16 generous one-cup 'servings'. This recipe may sound like it takes a lot of work, or has a lot of instruction / steps, but it's totally worth it! Enjoy! :)Number of Servings: 16Recipe submitted by SparkPeople user CURVES_N_CURLS.

The nutritional information for Slow-Cooked and Fast-Eaten Beef Vegetable Stew is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 219.2

• Total Fat: 6.3 g
• Cholesterol: 42.5 mg
• Sodium: 661.2 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 3.3 g
• Protein: 19.0 g