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Slow Cooker Beef Stew made with Rustlin’ Rob’s Sundried Tomato and Basil Dip Mix

Heat Level: Mild
Category: Slow Cooker - Beef, Soup, Stew & Chili

INGREDIENTS:
  • 2 tbsp. oil
  • 2 lbs. beef stew meet
  • 1 onion chopped
  • 2 tsp minced garlic
  • 1 lb. small red potatoes, quartered
  • 4 carrots, roughly chopped
  • 3 large celery sticks, chopped
  • 1 cup peas
  • 1 package of Rustlin' Rob's Sundried Tomato and Basil Dip
  • 2 tbsp. Worcestershire sauce
  • 1 bay leaf
  • 4 cups beef broth
  • 4 tbsp. flour divided
DIRECTIONS:
  1. Heat oil in large skillet over medium heat. Add beef and sprinkle 2 tbsp. flour over meat. Cook until beef is browned on all sides. Remove and place in slow cooker. Add veggies to slow cooker.
  2. In a medium size bowl blend the dip mix, Worcestershire sauce, garlic, broth and bay leaf. Pour over the contents of slow cooker. Cook covered on low for 8 hours.
  3. At 8 hours remove one cup of stew liquid add the remaining 2 tbsp. flour and whisk in a skillet over medium heat until it begins to thicken.
  4. Add back to stew and stir let stew cook for an additional 30 min. Serve over mashed potatoes.
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