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Recipe
- 2-3 lbs Cubed Beef Stew Meat
- 1/4 Cup All-Purpose Flour
- Salt (To Taste)
- 1 teaspoon Pepper (As Needed)
- 3 Tablespoons Olive Oil
- 1 Cup Baby Carrots
- 3-4 Potatoes (Cubed)
- 1 Tablespoon Dried Parsley
- 2 Cups Boiling Water
- 1 Packet Dry Onion Soup Mix
- 3 Tablespoons Butter
- 1 Onion (Diced)
- 1/4 Cup Red Wine
- 1/4 Cup Warm Water
- 2 Tablespoons All-Purpose Flour
Directions
1- Place the beef into a large resealable plastic bag. Set aside.
2- In a small bowl, combine the 1/4 cup flour, 1/2 teaspoon salt and pepper. Pour the mixture over the beef, shaking to coat. Set aside.
3- Heat the oil in large skillet over medium-high heat. Add the beef and cook, stirring, until browned on all sides, about 5-7 minutes. Place the beef into the bottom of a slow cooker. Add the carrots, potatoes, parsley, salt and pepper, stirring to combine.
4- In another small bowl, combine the boiling water and soup mix. Pour the mixture into the slow cooker, stirring to combine.
5- Melt the butter in the skillet over medium-high heat. Add the onions and cook, stirring, until the onions have softened, about 5 minutes. Place the onions into the slow cooker.
6- Pour the wine into the skillet, scraping up any browned bits from the bottom of the skillet. Pour the wine into the slow cooker, stirring to combine.
7- Cover and cook on high for 30 minutes. Turn the setting to low and cook for another 6 hours, until the beef is cooked through and fork-tender.
8- In a bowl, whisk together the 2 tablespoons flour and warm water, mixing until smooth. Pour the mixture into the stew and cook on high, uncovered, for 15 minutes, until the stew has thickened. Season with salt and pepper. Serve hot.
