Italian Stewed Beef
Mains | Batch Cooking, Slow Cooking | Beef
START TO FINISH: 15 minutes prep, 8 to 10 hours slow cooking on low
Cooking Notes
* Most slow cooker recipes call for 8 to 10 hours on low or 4 to 6 on high. But I found in testing this recipe that the meat was not nearly tender enough even at 6 hours on high. I, therefore, strongly suggest only using the lower temperature for the longer period of time. Then you will not be disappointed with the mouthwatering tender beef of real stewing.
If you prefer to cook stove-top, bring the ingredients to a boil over high heat, then reduce heat and simmer on low, watching the liquid levels for 4 hours or until beef is fall-apart tender. Add water as necessary.
Italian Stewed Beef
3 1/4 to 3 1/2 pounds well-marbled beef, cut for stew
2 cans (14 ounces each) Italian-style stewed tomatoes, with juice
4 cups water
4 large cloves garlic
1 large onion, coarsely chopped
1. Place all ingredients in the bowl of a slow cooker. Stir and cover. Cook for 8 to 10 hours on low setting.
2. When beef is fork tender, turn off heat and serve, or cool to store. Beef may be refrigerated for up to 4 days or frozen (in 1-cup increments) for up to 3 months.
Italian Stewed Beef
Approximate Values Per 1/3 cup: 92 calories (28% from fat), 3 g fat (1 g saturated), 38 mg cholesterol, 14 g protein, 3 g carbohydrates, 1 g dietary fiber, 145 mg sodium
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I bought Desperation dinners when my youngest was in preschool, she is now
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