Beef Stew In The Crock Pot
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Flour2 tbsps
Olive Oil1 cup
Red Wine1 cup
Beef Stock1 tbsp
Thyme (fresh, minced)2 stalks
Celery (sliced)1 large
Onion (chopped into cubes)1.5 tsp
Kosher SaltDirections:
1
Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour
2
Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown
3
Remove the meat from the pan and place in the crock pot
4
Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon
5
Add the reduced liquid to the crock pot along with the remaining ingredients and combine
6
Cook on low for 6-8 hours
7
Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour
8
Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown
9
Remove the meat from the pan and place in the crock pot
10
Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon
11
Add the reduced liquid to the crock pot along with the remaining ingredients and combine
12
Cook on low for 6-8 hours