When temperatures start to drop, there’s nothing more satisfying than a good old-fashioned beef stew. Made in the slow cooker, this recipe is nearly effortless and full of flavor. The addition of wheat germ makes this stew heartier and perfect to fill a ravenous stomach.
1 tablespoon canola oil
6 tablespoons Kretschmer Original Toasted Wheat Germ, divided
2 tablespoons all-purpose flour
1 1/2 pounds beef chuck stew meat, trimmed of visible fat, cut into 2-inch squares
3 ribs celery, chopped
10 carrots, peeled and cut into 1/2-inch slices
12 small new potatoes, halved (about 3/4 pound)
1 cup red wine
1 14-ounce can chopped tomatoes with juice
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoon Italian seasoning or favorite seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
Heat oil in large skillet over medium-high heat.
Combine 2 tablespoons wheat germ and flour in bowl. Coat meat in mixture, shaking off any excess. Add meat to pan and brown on all sides, 8 to 10 minutes.
Once browned, place meat in 3-quart slow cooker and add the remaining ingredients. Stir to combine. Cover and cook on high for about 4 hours or until meat is tender.
Reduce heat to low and continue to cook 2 more hours or until stew has reduced and sauce has thickened. Just before serving, stir in remaining 4 tablespoons wheat germ. Ladle into bowls and serve immediately.