Slow Cooker Beef Stew...
3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 tsp. salt
3 tbsp. olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tsp. dried parsley
1 tsp. ground pepper
2 cups boiling beef broth
1 pkg. dry onion soup mix
3 tbsp. butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tbsp. all-purpose flour
Place meat in a large plastic bag. Combine flour with salt; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together the beef broth and onion soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food from the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on high for 30 minutes. Reduce heat to low and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix remaining flour with warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
1/4 cup all-purpose flour
1/2 tsp. salt
3 tbsp. olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tsp. dried parsley
1 tsp. ground pepper
2 cups boiling beef broth
1 pkg. dry onion soup mix
3 tbsp. butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tbsp. all-purpose flour
Place meat in a large plastic bag. Combine flour with salt; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together the beef broth and onion soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food from the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on high for 30 minutes. Reduce heat to low and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix remaining flour with warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
<< Home