Rustic Italian Beef Stew in Crock Pot

themediterraneandish.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

¾ cup all-purpose flour

1 ½ tbsp garlic powder

Salt and freshly ground pepper

1 ½ lb beef chuck roast, fat-trimmed, and cut into roughly 1 ½ inch cubes

Private Reserve extra virgin olive oil

1 large red onion, cut into large pieces

6 garlic cloves, chopped

4 to 5 large rainbow carrots (about 12 oz), cut into large pieces

1 cup red wine

2 cups vegetable broth

28 oz can whole peeled tomato

4 to 5 springs fresh thyme

2 springs fresh rosemary

16 oz white or cremini mushrooms, cleaned and sliced

Directions at themediterraneandish.com

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