Slow Cooker Beef Stew IV

By á-47892

Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day!

Ingredients

• 3 pounds cubed beef stew meat
• 1/4 cup all purpose flour
• 1/2 teaspoon salt, or to taste
• 3 tablespoons olive oil
• 1 cup baby carrots
• 4 large potatoes, cubed
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 2 cups boiling water
• 1 (1 ounce) package dry onion soup mix
• 3 tablespoons butter
• 1/4 cup red wine
• 1/4 cup warm water
• 2 tablespoons all-purpose flour

Details

Preparation time 15mins
Cooking time 650mins
Adapted from allrecipes.com

Preparation

Step 1

Place meat 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 stew meat, 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 30 minutes. Reduce heat to low and cook on low 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.