Kyle's Favorite Beef Stew
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1360 g
Beef Stew Meat (cubed)1 cup
All-Purpose Flour1 tsp
Salt3 tbsps
Olive Oil3 tbsps
Worcestershire Sauce4 large
Potatoes (cubed)1 tbsp
Dried Parsley1.5 tsps
Ground Black Pepper1 cup
Water (warm)3 tbsps
Butter3 large
Onion (quartered)2 tbsps
Garlic (minced)1 cup
Wine (burgundy)3 tbsps
CornstarchDirections:
1
Toss the beef, flour, and salt in a sealable bag until the beef is coated
2
Heat the oil in a large skillet over medium-high heat
3
Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet
4
Add the carrots, potatoes, parsley, and pepper to the slow cooker
5
Combine the boiling water and soup mix in a small bowl; add to slow cooker
6
Melt the butter in the skillet over medium-high heat
7
Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat
8
Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker
9
Place the cover on the slow cooker and set to High; cook for one hour
10
Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours
11
Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes