Ingredients
Scale
- 3–4 pounds round steak, cut into bite-sized pieces
- 1/2 cup flour (I use a gluten free flour blend)
- 2 tsp salt
- 1 tsp basil
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp rosemary
- 1/2 tsp celery salt
- 4 cups beef broth
- 1/2 cup red wine
- 2 Tbsp worcestershire sauce
- 4 cloves garlic, sliced
- 2 bay leaves
- 3 stalks celery, cut into chunks
- 2 onions, diced
- 2 parsnips, peeled and sliced
- 4 carrots, sliced
- 4 potatoes, cut into chunks
- 1 sweet potato, peeled and cut into chunks
Instructions
- Combine the flour, salt, pepper, paprika, basil, oregano, rosemary, celery salt, and black pepper in a large crock pot. Add the beef chunks and stir until each piece is coated with the flour mixture.
- Add the vegetables and garlic, and pour the broth, wine, and worcestershire sauce over all of it. Stir to combine. Lay the bay leaves on top. Cover and cook on high for 4-5 hours, or low for 10-12 hours.
- Stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours
