Description
Best beef stew I’ve ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.
Ingredients
- ¼ cup all-purpose flour, or as needed
- ¼ teaspoon onion powder, or more to taste
- ¼ teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 ½ pounds cubed beef stew meat
- 1 tablespoon vegetable oil
- ½ (16 ounce) package baby carrots, quartered
- ½ yellow onion, quartered and sliced
- 4 red potatoes, quartered
- 2 stalks celery, roughly chopped
- 2 cloves garlic, chopped
- ¾ cup red wine
- ¼ cup beef broth
- ¼ cup tomato paste
- 1 teaspoon dried rosemary
Instructions
- Whisk flour
- onion powder
- garlic powder
- salt
- and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
- Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides
- 5 to 10 minutes. Transfer beef to slow cooker; add carrots
- onion
- potatoes
- celery
- and garlic.
- Whisk red wine
- beef broth
- tomato paste
- and rosemary together in a bowl until smooth; pour over beef and vegetables.
- Cook on Low until beef and vegetables are tender
- 4 to 6 hours.
Prep Time: 20 mins
Cook Time: 4 hrs 5 mins
Total Time: 4 hrs 25 mins
Servings: 8