Tomato-Less Beef Stew

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READY IN: 8hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs beef stew meat, cut into bite-size pieces
  • 2
    teaspoons vegetable oil
  • 4
  • 12
    cup all-purpose marinade (Dale's Seasoning or Moore's Original Marinade)
  • 5
    medium potatoes, unpeeled, scrubbed, and cubed
  • 4
    large carrots, sliced into 1/2-inch chunks
  • 1 12
    cups frozen pearl onions (or 1 large onion, chopped)
  • 1
    tablespoon dried Italian seasoning
  • 1
    teaspoon kosher salt
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DIRECTIONS

  • If using an oven, preheat it to 325 degrees.
  • Place the flour in a large bowl, add the meat, and stir to coat.
  • Transfer the coated meat, shaking off the excess flour, to a plate.
  • Place the oil in a large skillet and set over med-high heat.
  • Add the meat and cook, stirring often, just until browned on all sides, about 5 minutes.
  • Transfer the browned meat to a 6-quart slow cooker or heavy Dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, Italian seasoning, salt, and pepper.
  • If using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on LOW, 3-4 hours on HIGH.
  • If using a Dutch oven, cover and bake until the meat and vegetables are tender, 2 hours.
  • Transfer the stew to a large serving dish and serve.
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