SLOW COOKER Beef Stew with Dates Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9 ounces Dates (remove pits)
2 to 2 1/2 pounds beef round or lean stew meat, cut into 1 1/2-inch cubes (I used Chicken Breasts)sknls, bnls
1 teaspoon salt
3/4 teaspoon ground black pepper
4 teaspoons olive or vegetable oil, divided use
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1/2 cup sodium-reduced beef broth
1 cup full-bodied dry red wine
1 can (14 1/2-ounce) crushed tomatoes, undrained
2 large carrots, cut into 3/4-inch pieces
2 bay leaves
3 strips (3/4- x 3-inch) lemon zest*
Mushrooms (Halved)
Chopped fresh thyme or Italian parsley
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Directions: |
Directions:Remove pits from dates and cut in half; set aside. Sprinkle beef with salt and pepper. Heat 2 teaspoon oil in large skillet over medium-high heat. Add beef or chicken and cook, turning occasionally, to brown all sides, about 8 minutes. Transfer beef to slow cooker. Reduce heat to medium and add 2 teaspoons oil to skillet along with onion and garlic. Stir and cook until onion softens, about 5 minutes. Add a tablespoon or two of water if onions brown too quickly. Add wine, undrained tomatoes and beef broth to skillet. Simmer 1 minute, stirring with wooden spoon to scrape up brown bits from bottom of pan. Pour wine mixture over meat in slow cooker. Stir in dates, carrots, bay leaves and lemon zest. Cover and cook on low for 6 to 8 hours (or on high for 4 to 5 hours) or until meat is tender. To serve, remove bay leaves and lemon zest. Sprinkle with thyme or parsley. Serve with buttered noodles, polenta or steamed new potatoes, as desired.
*Remove strips of lemon zest (yellow part only) with vegetable peeler. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Tried this in Nov. 2017. All liked.
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