Slow Cooker Beef Stew Iv
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
47
Sourness
48
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1360 g
Beef Stew Meat (cubed)2 tbsps
All-Purpose Flour1 tsp
Salt (to taste)3 tbsps
Olive Oil1 cup
Baby Carrots4 large
Potatoes (cubed)1 tbsp
Dried Parsley1 tsp
Ground Black Pepper1 cup
Water (warm)3 tbsps
Butter1 cup
Red WineDirections:
1
Place meat in a large plastic bag
2
Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat
3
Heat olive oil in a large skillet over medium-high heat
4
Add stew meat, and cook until evenly browned on the outside
5
Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper
6
In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker
7
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker
8
Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom
9
Remove from heat, and pour into the slow cooker
10
Cover, and cook on High for 30 minutes
11
Reduce heat to Low, and cook for 6 hours, or until meat is fork tender
12
In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water
13
Stir into stew, and cook uncovered for 15 minutes, or until thickened