Slow Cooker Red Wine Beef Stew
Ingredients
- 2 pounds boneless chuck roast cut into 2” cubes
- 1/2 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4” sprig rosemary
- 2 cups dry red wine
- 1 cup beef stock
- 1 package FLAV-R-PAC® Mixed Vegetables
- 12 ounces mushrooms sliced
- 4 medium gold potatoes cut into 1” chunks
Instructions
- In a large bowl toss beef with flour, pepper, and salt. Transfer to slow cooker along with rosemary, wine, and stock. Cover and cook on high until beef is tender, 1½ – 2 hours.
- Add mixed vegetables, mushrooms, and potatoes, cover, and cook 35-40 minutes more or until vegetables are tender.