Iron-Man Slow Cooker Beef Stew

Iron-Man Slow Cooker Beef Stew: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

1 pound (455 g) baby carrots

1 pound (455 g) small new potatoes, unpeeled, halved (or 2 1/2 cups, or 565 g, prepared peeled and chopped butternut squash chunks for less starch)

2 large yellow onions, quartered

1 1/2 pounds (680 g) cubed beef stew meat (about 2-inch, or 5-cm, pieces)

1 can (14 ounces, or 400 g) diced tomatoes, undrained

1/3 cup beef broth (or 1/3 cup, or 80 ml, water plus 1 teaspoon organic beef Better Than Bouillon)

3/4 cup (175 ml) burgundy wine (or dark beer)

4 cloves garlic, crushed and chopped

1 teaspoon oregano

1 teaspoon marjoram

1 teaspoon thyme

1/2 teaspoon each salt and fresh-ground black pepper, or to taste

1 bay leaf

1/3 cup (20 g) sundried tomato strips (dried or in oil, well drained), optional

1/4 cup (15 g) chopped flat-leaf parsley, optional

Cooking Instructions:

In a large slow cooker (at least 3.5 quarts or 3.3 L), scatter the carrots, potatoes, and onions. Lay the beef cubes on top.

In a medium bowl, combine the tomatoes, broth, wine, garlic, oregano, marjoram, thyme, salt, and pepper and mix gently to combine. Pour evenly over the meat and vegetables and add the bay leaf. Cook on high for about 4 hours, or on low for 6 to 7 hours, or until the vegetables are tender and the meat is cooked through but not overdone. Add the sundried tomatoes during the last 10 minutes of cooking time (during the last 5 if using oil-packed tomatoes), and stir in the parsley just before serving.