Ingredients

  • 1 1/4 lb stew beef, cut into 1" chunks
  • 4 cups beef stock
  • 1/2 cup diced broccoli stems
  • 3 carrots, peeled and sliced into 1/2" thick pieces
  • flour (for thickening)
  • 1 small onion, quartered
  • 1/2 cup red wine
  • 6 cloves roasted garlic, sliced and crushed
  • salt and pepper, to taste
  • 1 sweet potato, diced
  • 1 Yukon gold potato, diced

Ready In 730 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Combine all of the ingredients except the flour in the bowl of the slow cooker. Stir gently. Cover and cook on low for 10-12 hours.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 720 minutes

Step 2

  • Remove a ladle of broth from the stew to a container with a cover and add flour (2 tbsp to start). Cover and shake vigorously until combined. Stir into the stew. Repeat until you reach desired thickness.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to five days.