Description
Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had.
Ingredients
- 3 pounds cubed beef stew meat
- ¼ cup all-purpose flour
- ½ teaspoon salt, or to taste
- 3 tablespoons olive oil
- 1 cup baby carrots
- 4 large potatoes, cubed
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cups boiling water
- 1 (1 ounce) package dry onion soup mix
- 3 tablespoons butter
- 3 onions, sliced
- ¼ cup red wine
- ¼ cup warm water
- 2 tablespoons all-purpose flour
Instructions
- Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon 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 2 cups of boiling water and dry 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 on 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 together 2 tablespoons flour with 1/4 cup warm water. Stir into stew
- and cook uncovered for 15 minutes
- or until thickened.
Prep Time: 15 mins
Cook Time: 7 hrs
Total Time: 7 hrs 15 mins
Servings: 12