Spanish Stew

Serves: 6
Total Calories: 104


1 boneless beef chuck (about 2 3/4 lb.)
1/4 cup flour
1 1/2 teaspoons sugar
2 vegetable oil to 3
3 carrots medium, cut in 2-inch strips
3 ribs celery cut in 1/2 -inch pieces
1 (3 1/4-ounce) can olives pitted medium, drained
1 onion medium chopped
2 to 3 garlic large, minced
1 (14 1/2-ounce) can stewed tomatoes sliced
1/2 cup dry red wine or water
2 tablespoons tomato paste (optional)
1 teaspoon basil dried leaves
1/2 teaspoon thyme dried
1 teaspoon salt
1/4 teaspoon black pepper
2 zucchini medium cut in half lengthwise and sliced (about 2 cups), or 1 cup frozen peas, thawed and drained


Preparation Time: 30 minutes
Slow Cooker Cooking Time: 3 1/2 to 4 hours on high or 7 to 8 hours on low
Last-Minute Cooking Time: 20 to 30 minutes on high
1. Trim excess fat from meat. Cut into 1 1/2 -inch pieces. Toss in a mixture of flour and sugar until coated.

2. In a large skillet over medium heat, brown meat in 2 tablespoons of the oil. Transfer meat to a slow cooker.

3. Layer in slow cooker, in order, carrots, celery and olives. Do Not Stir.

4. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours or until meat and vegetables are tender.

5. Stir in zucchini or peas. Immediately cover and cook on high for 20 to 30 minutes or until zucchini or peas are tender.

Serve with crusty sourdough rolls and red wine.

Nutritional Facts:

Serves: 6
Total Calories: 104
Calories from Fat: 0

This Spanish Stew recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.

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