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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Slow Cooker Rosemary - Garlic Beef Stew Recipe

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This recipe for Slow Cooker Rosemary - Garlic Beef Stew, by , is from Family Cookbook Supplement, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Blenda Long


4 medium carrots
sleeve celery
1 medium onion
2 lbs. red potatoes
2 tbsp. olive oil
4 cloves garlic minced
1 lb. beef stew meat
c. flour
2 c. beef stock
2 tbsp. beef broth
2 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
tbsp. brown sugar
tbsp. dried rosemary
tsp. thyme
cooked rice or noodles for serving

Dice onion. slice carrots and celery. Cut potatoes into 1" cubes. Put all veggies in crockpot. In bowl, toss meat, salt, pepper, and flour - set aside. Heat oil. Saute garlic for 1 minute. Add meat mixture and allow to brown on all sides. Add beef to crockpot. Stir. Add broth to skillet with Dijon, Worcestershire, soy sauce, brown sugar, rosemary and thyme. Stir to disolve and combine in crockpot. Cover cook on high for 4 hours. Serve hot over rice or noodles.




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