Tangy Beef Stew
This slow cooker stew recipe is brimming with beef, vegetables, and raisins in a zippy broth. Serve on its own or ladle over noodles if you wish.
Ingredients
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1 large onion, cut into 1-inch pieces
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1 pound boneless beef chuck, cut into 1-inch cubes
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1 tablespoon ground ginger
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1/4 teaspoon salt
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3 medium-size carrots, cut into 1-inch slices
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2 large celery stalks, cut into 1-inch slices
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1 large beef bouillon cube
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2 cups water
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2 tablespoons red wine vinegar
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1/4 cup raisins
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1/4 teaspoon black pepper
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2 tablespoons cornstarch
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cooked egg noodles (optional)
Directions
1.
Layer onions, beef, ginger, salt, carrots and celery in slow cooker insert. Add bouillon cubes, water, vinegar and raisins. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2.
Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Whisk cornstrach mixture back into slow cooker and stir to combine. Contine stirring until liquid has thickened. Turn slow cooker off and serve with noodles, if desired.
Nutrition information
Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 50 mg, Sodium 653 mg, Carbohydrate 24 g, Fiber 3 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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Homestyle Beef Stew for a Crowd
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