Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Cooking time | 7 hours |
| Total time | 7 hours, 15 minutes |
Description
Red wine and onion soup mix flavor this beef stew made with potatoes, carrots and onions.
Ingredients
3 lb
beef stew meat (cubed) 1⁄4 c
all-purpose flour 1⁄2 t
salt 3 T
olive oil 1 c
baby carrots 4
potatoes (large, cubed) 1 T
dried parsley flakes 1 t
ground black pepper 2 c
boiling water 1 oz
dry onion soup mix 3 T
butter 3
onion (sliced) 1⁄4 c
red wine 1 c
warm water 2 T
all-purpose flourInstructions
- Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspooon salt; pour into the bag with the meat and shake to coat.
- Heat olive oil in a large skilet over medium-high heat. Add stew meat and cook until evenly browned on the outside. Transfer to a slow cookier 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 winde 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 smal 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.
Notes
- I made this using only 1-1/2 pounds of beef.
- I used one large carrot chopped up.
- I only used 1/2 of a large onion, finely chopped.
- Next time I might think about using beef stock instead of boiling water or even the wine.
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