Crockpot Stew


1 lrg onion finely chopped
2 cloves garlic minced
cup potatoes peeled, cut into ¾
cup cabbage coarsely shredded
1 lrg carrot peeled and sliced
1 pound round roast, trimmed cut 1" thick
cup fat-free beef broth
2 teaspoons packed light brown sugar
teaspoon dried thyme leaves
1 teaspoon chili powder
teaspoon dry mustard
teaspoon black pepper


In large crockpot, combine onion, garlic, potatoes, cabbage, carrot, and rice. Add meat. In 4-cup measure or similar bowl, stir together broth, wine, ketchup, brown sugar, vinegar, thyme, chili powder, mustard, and black pepper. Pour mixture over meat and vegetables. cover crockpot and cook 1 hour on hand. Stir meat and vegetables into sauce, and cook an additional 6-1/2 hours to 8 hours on low.
Description: "Here's a robust beef stew that includes both potatoes and rice. The potatoes add chunky texture. The rice helps thicken the flavourful sauce."


1.0 servings


Thursday, February 11, 2010 - 10:19pm



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