Beef stew with beans recipe soft pieces of meat, thick aromatic sauce with vegetables and beans that instantly absorb all tastes. Cook it more, you will be asked for supplements.
Cut the beef into 1-inch pieces. Sprinkle pieces of beef with flour.
Heat olive oil in a large skillet over high heat. Add the beef. Fry, stirring frequently, until a caramelized crust appears on the outside of the roasted beef.
Then peel and chop the onions in half rings. Dice the carrots and bell peppers.
Drain the beans in a colander and rinse them with water.
In a 6-quart slow cooker, combine the chopped onions, diced carrots and bell pepper, rosemarine, seasonings, beans, beef broth or stock, tomatoes, and the browned beef.
Cover the pot and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
Ingredients
Directions
Cut the beef into 1-inch pieces. Sprinkle pieces of beef with flour.
Heat olive oil in a large skillet over high heat. Add the beef. Fry, stirring frequently, until a caramelized crust appears on the outside of the roasted beef.
Then peel and chop the onions in half rings. Dice the carrots and bell peppers.
Drain the beans in a colander and rinse them with water.
In a 6-quart slow cooker, combine the chopped onions, diced carrots and bell pepper, rosemarine, seasonings, beans, beef broth or stock, tomatoes, and the browned beef.
Cover the pot and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.