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Rachael Ray's 30-Minute Healthy Recipes

Beef Stew - Crock Pot


* 6 medium potatoes, peeled and cubed
* 6 carrots, sliced
* 1 large onion, chopped
* 3 celery ribs, chopped
* 2 lbs lean boneless beef stew meat, cut into 1" cubes
* 3 tablespoons flour
* 1 can (14 1/2 oz) diced tomatoes
* 1 cup dry red wine
* 1 teaspoon dry mustard
* 1 teaspoon dried thyme leaves
* 1/2 teaspoon ground pepper


1. Toss all the vegetables in the crock pot. Coat the beef with the flour and then put in crock pot. Combine the tomatoes, wine, dry mustard, thyme and pepper in a bowl and then pour over meat in crock pot.
2. Cover and cook on high for an hour and then on low for 7-8 more hours.


Beef Stew has to be a little bit thick to be good, and this stew ends up very nice, rich, and thick. It's also got a little kick to it, thanks to the mustard! Add to that the pungent aroma and "lift" of the red wine, and this could be your family's new favorite stew.

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