Hearty Beef Stew
I know it’s a departure for The Scramble, but once in a while it’s fun to make a rich, slow-cooking stew. If weekdays are too …
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Cooking tools:
- Slow cooker
- Stockpot
- Skillet
- Stove
- Refrigerator
- Freezer
- Airtight container
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Spoon
- Plate
- Ladle
- Serving bowl
Ingredients
- 1/2 cup flour (use wheat/gluten-free, if needed)
- 1 1/2 lbs. beef chuck, cut into 1-inch cubes
- 2 Tbsp. canola or vegetable oil
- 1 yellow onion (diced)
- 1 cup reduced-sodium beef broth (or use any variety)
- 8 oz. tomato sauce
- 1/2 cup red wine (or use tomato juice with a splash of balsamic vinegar)
- 1 Tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- 3 carrots (sliced)
- 3 red potatoes (cut into 1-inch pieces)
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