Rosemary-Garlic Beef Stew
Steamed Rice and Hot Baked Cornbread
Ingredients
- 1 cup chicken broth
- 2 Tbsp all-purpose flour
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp dried crushed rosemary
- 3 carrots, chopped
- 1 cup chopped celery
- ½ onion, chopped
- ¾ lb small red potatoes, quartered
- ¾ lb beef stew meat
- 2 cloves garlic, minced
Instructions
- Whisk together broth, flour, mustard, Worcestershire and rosemary in a 4-quart slow cooker until smooth.
- Add carrots, celery, onion, potatoes, beef and garlic.
- Cover and cook on LOW 8 to 10 hours or until beef is tender.
- Serve over rice.
Side Dish Ingredients
- ½ cup long-grain rice
- 1 (6-oz) pkg buttermilk cornbread mix
Side Dish Instructions
- Cook rice according to package directions.
- Prepare cornbread according to package directions.
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