If you prefer, you can substitute ½ cup beef broth for the wine.
Servings4servings
Prep Time
Ingredients
1package Lunds and Byerlys Stew Vegetables28 ounce
1package beef stew meat20 ounce
1can diced tomatoesundrained, 14.5 ounce
1/2cupred wine
5teaspoonsLunds and Byerlys Dry-Aged Beef Seasoning
2teaspoonsMinced Garlic
1/2cupbeef broth
1/4cupFlour
salt and pepper to taste
Instructions
Preheat oven to 325 F.
Cut potatoes in half; slice onions. In 3 ½ to 4-quart Dutch oven, combine first six ingredients. Bake, covered, 1 ¾ hours. In small bowl, whisk broth and flour until smooth; slowly stir into stew mixture. Continue to bake, covered, until meat and vegetables are fork-tender and sauce has thickened (40-50 minutes). Season with salt and pepper to taste.
Recipe Notes
Slow Cooker Beef Stew: Cut potatoes in half; slice onions. In 3 ½ to 4-quart slow cooker, combine first six ingredients. Cover and cook on low until meat and vegetables are fork-tender (9-10 hours). In small bowl, whisk broth and ⅓ cup flour until smooth; slowly stir into stew mixture. Turn to heat to hi. Continue cooking until sauce has thickened slightly (15-20 minutes). Season with salt and pepper to taste.