Recipe: <!-- -->Slow Cooker Vegetable Beef Stew<!-- -->
Here’s a deliciously hearty stew that gets a big contribution from a small amount of beef. The secret is browning the meat first for richness and depth, then slow cooking it along with flavorful...
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Cooking tools:
- Slow cooker
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Ladle
- Wooden spoon
- Tongs
Ingredients
- 1 1/2 pounds small Yukon Gold potatoes, cut into wedges
- 1 pound beef chuck stew meat, cut into 1-inch cubes
- 1/4 teaspoon fine sea salt
- 3/4 pound white button mushrooms, quartered
- 4 carrots, cut into 3/4-inch rounds
- 1 package (12-ounce) frozen pearl onions
- 6 cloves garlic, sliced
- 3 tablespoons low-sodium tamari
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons tomato paste
- 1/2 teaspoon ground black pepper
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