Name: Slow Cooker Stewed Beef and Tomatoes
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Yield: 6 serving(s)
Ingredients: 2.2 lb (1 kg) boneless beef blade roast; 2 tbsp (30 ml) olive oil; 2 onions, cut into thin wedges; 2 garlic cloves, chopped; 1/2 tsp dried oregano; 1/2 cup (125 ml) beef broth; 2 tbsp (30 ml) whole-grain mustard; 1 tbsp quick-cooking tapioca; 2 cups (280 g) cherry tomatoes

Ingredients

- 2.2 lb (1 kg) boneless beef blade roast
- 2 tbsp (30 ml) olive oil
- 2 onions, cut into thin wedges
- 2 garlic cloves, chopped
- 1/2 tsp dried oregano
- 1/2 cup (125 ml) beef broth
- 2 tbsp (30 ml) whole-grain mustard
- 1 tbsp quick-cooking tapioca
- 2 cups (280 g) cherry tomatoes

Preparation

- In a large non-stick skillet over medium-high heat, brown the meat on both sides in the oil. Season with salt and pepper. Place in the slow cooker.
- In the same skillet, brown the onions, garlic and oregano. Deglaze with the broth. Add the mustard and tapioca. Pour the mixture into the slow cooker.
- Cover and cook on Low for 6 hours. At this stage, it can be maintained on Warm for up to 8 hours.
- Adjust the slow cooker to High. Add the tomatoes without stirring. Cover and cook for 30 minutes.
- Delicious served over egg noodles.

Slow Cooker Stewed Beef and Tomatoes

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Ingredients

Preparation

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RICARDO Slow Cooker