Tomato-less Beef Stew

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 2 lbs beef stew meat, cut into bite-size pieces
• 2 teaspoons vegetable oil
• 4 cups beef broth
• 1/2 cup all-purpose marinade (dale's seasoning or moore's original marinade)
• 5 medium potatoes, unpeeled, scrubbed, and cubed
• 4 large carrots, sliced into 1/2-inch chunks
• 1 1/2 cups frozen pearl onions (or 1 large onion, chopped)
• 1 tablespoon dried italian seasoning
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Recipe

• 1 if using an oven, preheat it to 325 degrees.
• 2 place the flour in a large bowl, add the meat, and stir to coat.
• 3 transfer the coated meat, shaking off the excess flour, to a plate.
• 4 place the oil in a large skillet and set over med-high heat.
• 5 add the meat and cook, stirring often, just until browned on all sides, about 5 minutes.
• 6 transfer the browned meat to a 6-quart slow cooker or heavy dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, italian seasoning, salt, and pepper.
• 7 if using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on low, 3-4 hours on high.
• 8 if using a dutch oven, cover and bake until the meat and vegetables are tender, 2 hours.
• 9 transfer the stew to a large serving dish and serve.