Slow Cooked Vegetable Stew

Slow Cooked Vegetable Stew
(2 servings)

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1 cup chicken broth
1 cup red wine
1 onion, sliced
6 mushrooms, sliced
3 carrots, sliced
1 cup green beans, chopped
3 celery stalks, chopped
1/2 tsp rosemary
Splash of Worcestershire sauce
Pepper to taste
2 tbsp butter
2 tbsp flour


1. Put first 10 ingredients into a slow cooker on low for 8 hours.

2. Set to high to bring stew to a higher simmer.

3. In a small saucepan, heat the butter until melted. Add the flour and stir with a wooden spoon until combined. Cook for a minute, stirring.

4. Add the flour mixture to the stew and stir well to combine. (This thickens the stew).

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