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Beef Stew Recipe

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This recipe for Beef Stew, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Jalbert
Added: Sunday, April 6, 2008


2 tbsp extra-virgin olive oil
2 lb rump roast, cut into 1" cubes
2 c. hearty red wine
1/2 tbsp salt
1/2 tsp freshly ground pepper
1 c. onion, chopped
1 c. carrots chopped
2 cloves garlic
2 c. beef stock
1 bay leaf
1 tsp dried thyme
1 tsp cayenne pepper
(Recipe from Oxygen© magazine)

In a saucepan: over medium heat, add olive oil and braise the beef until browned on all sides. Remove beef to the slow cooker and pour in 1/2 cup of red wine to deglaze the pan. Once all the beef bits have been lifted from the pan, pour contents into a slow cooker.

In a slow cooker: add salt, pepper, onion, carrots, garlic, stock, remaining wine, bay leaf, thyme and cayenne. Cover and set temperature to low. Let cook for 8 hrs.

Lift the lid and allow the liquid to cook down a bit. You need to sample the juices and season with salt and pepper to taste, before serving.

Nutrition info: Calories: 202, Fat: 11 g, Carbs: 3 g, Protein: 17 g;




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