Roman Stew (Crock Pot)
- Ready In:
- 7hrs 20mins
- 3 lbs beef stew meat, cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 garlic cloves
- 2 cups celery, sliced
- 1 medium onion, peeled and sliced
- 1 teaspoon salt
- 1 1⁄4 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 1⁄4 teaspoons pepper
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 14 1⁄2 ounces diced tomatoes, undrained
- 1⁄2 cup dry red wine
- In a large skillet, brown the beef in the oil over medium-high heat (do this in batches). Transfer the beef to your slow cooker.
- Add the garlic ,celery and onion slices to the slow cooker, then sprinkle the salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables.
- Pour the tomatoes and the wine over the beef and vegetables.
- Cover the slow cooker, and cook on low for 7 to 8 hours.
- If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.
Join The Conversation
Excellent stew and it is cooked in the crock pot giving an added plus. After the meat was browned and placed in the crock pot the onions and garlic were also cooked in the skillet. I think that browning both gave a lot of added flavor to the dish. The tomatoes were poured into the skillet to quickly de-glazed and capture all the browned bits from the pan. A little cornstarch and water were added about the last hour of cooking. The stew was served over Spinach and Artichoke Mashed Potatoes for a real taste sensation. Made for ZWT 7.
Really good stew. Made it as posted. Would not change it at all. Could be served with pasta, rice or mashed potatoes. Just the right amount and selection of spices to suit our tastes. Spoiled hubby who does not like to compliment food; when asked his opinion, asked if he had to give a number (as in stars) He gave it 4, that is high praise from him, and even better to tell you, he had thirds. Wonder if it would have been even better the next day, had there been left-overs. Lol!