Slow-Cooker Beef Stew
- 1 lb. plain tri-tip, cubed
- 2 C diced canned tomatoes, undrained
- 1 C beef broth
- 1/4 red wine
- 1 TB Worcestershire sauce
- 1 bay leaf
- 1 TB rosemary
- 1 TB garlic, crushed
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1 onion, diced
- 2-3 medium sized Yukon potatoes, diced
- 1 C carrots, diced
Combine all ingredients in slow cooker. Cover. Cook on high 4-6 hours.
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