Spicy Slow Roasted Beef Stew #2 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One eye of round roast, many veggies = happy tummy. Ingredients:
545 g potatoes, diced |
402 g baby carrots |
440 g red cabbage |
595 g eye of round roast (weight = after cooking) |
300 g bacon, diced (lower sodium bacon) |
3/4 cup minced garlic |
252 g red peppers |
1 teaspoon basil flakes |
1/4 cup half and half cream |
1 3/4 cup water |
1/4 cup real lemon juice |
3/4 cup white wine |
1 teaspoon ground black pepper |
1 tsp garlic powder, crumbled |
1/2 tsp ground ginger |
1/2 tsp curry powder |
1/4 tsp salt |
Directions:
1. Dice potatoes, place on bottom of crockpot.
2. Add carrots around outer edge.
3. Add cabbage.
4. Add roast - first brown edges in frying pan without added oil (just juice from roast).
5. Add red pepper.
6. Fry up bacon, hot peppers, garlic.
7. Add bacon on top of roast.
8. Add spices.
9. Add wine, water, juice & cream. (Keep water and cream separate from wine until you add it.)
10. Take out roast when it reaches temp you want. Portion into 85 oz portions.
11. Let veggies cook till completely done - soak up / cook off that alcohol!
12. Portion onto meat. Freeze / Refrigerate / Serve.
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