Description
This is a beef stew for the slow cooker that I came up with after quite a bit of trial and error attempting to improve upon other recipes. My husband Diego was my critic each time and finally he chose this as the winner. It has a LOT of onion 🙂
Ingredients
- 1 pound cubed beef stew meat
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons butter
- 1 medium yellow onion, thinly sliced
- ¼ cup red wine
- 1 beef bouillon cube
- 1 cup hot water
- 1 large potato, cubed
- ½ cup baby carrots
- ½ teaspoon rosemary
- ½ teaspoon dried thyme
- ½ tablespoon garlic powder
- ½ teaspoon ground black pepper
- ¼ cup water
- 2 dashes Worcestershire sauce
Instructions
- Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat
- and brown beef on all sides. Transfer to a slow cooker.
- Melt the butter in the skillet over medium heat
- and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze
- then pour wine into slow cooker.
- Dissolve the beef bouillon cube in 1 cup hot water
- and pour into slow cooker. Place potato and carrots in slow cooker
- and season with rosemary
- thyme
- garlic powder
- and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients.
- Cover slow cooker
- and cook stew 7 to 8 hours on Low.
Prep Time: 20 mins
Cook Time: 8 hrs 15 mins
Total Time: 8 hrs 35 mins
Servings: 6