Friday, March 22, 2013

Easy Slow Cooker Beef Stew

With the awful cold, winter weather we are still receiving, this is a lovely and easy stick-to-your ribs kind of meal....simply awesome comfort food!
3 lbs of cubed stewing beef
1/4 cup all-purpose flour (I used Bob's Red Mill gluten-free)
1/2 tsp salt
3 tbsp olive oil
1 cup baby carrots
4 large potatoes, scrubbed and cubed
1 tbsp dried parsley
1 tsp ground black pepper
 2 cups boiling water
1 package of dried onion soup mix
 3 tbsp butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tbsp all-purpose flour
  • Place beef 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 stewing beef, 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.
  • ENJOY!! 
*We enjoy a little kick to our food so we added some of the sherry peppers we eke out from Bermuda - it adds such a lovely flavour to stews (meat or fish) if you can find it!*

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