Rate this recipe
0/5
(0 Votes)
Ingredients
- 3 TO 4 POUND CHUCK TRIMMED AND CUBED
- 4 TBSP FLOUR
- 1 TSP PEPPER
- 1/2 TSP SALT
- 2 TBSP GROUND MUSTARD
- 1 TSP ONION POWDER
- 1 TSP GARLIC POWDER
- 3 TBSP OLIVE OIL
- 5 CARROTS PEELED AND CUT
- 4 MED RED POTATOES PEALED AND CUBED
- 2 MED ONIONS DICED
- 2 BEEF BOUILLON CUBES
- 1 CUP RED WINE
- 2 TBSP WORCESTERSHIRE SAUCE
Details
Preparation
Step 1
MIX SPICES TOGETHER WITH FLOUR DREDGE MEAT IN FLOUR, IN SKILLET HEAT OIL AND BROWN MEAT ON ALL SIDES, TRANSFER MEAT TO CROCK POT, DISSOLVE BOUILLON CUBES IN 1 CUT HOT WATER AND ADD TO CROCK POT
ADD IN REMAINING INGREDIENTS AND COOK ON LOW FOR 6 TO 7 HOURS TILL TENDER
You'll also love
- TEX MEX PULLED PORK 0/5 (0 Votes)
- PORK APPLE CIDER BRINE BRINE 0/5 (0 Votes)
- Beef Stew 0/5 (0 Votes)
Review this recipe