Beef Stew

By tlhoover

Ingredients

• 5.5 lb chuck eye roast
• 2 Tbsp olive oil
• 2 Yellow onions, coarsely chopped
• 4 Carrots, peeled and cut into 0.5” rounds
• 3 Garlic cloves, minced
• 1.5 Tsp. chopped fresh thyme
• 2 Bay Leaves
• 1/4 Cup All-Purpose Flour
• 1 Cup Full-Bodied Red Wine
• 3 Beef Bouillon Cubes
• 2 Cups Water
• 2 Tbsp. Gravy Mix
• 1 Can Corn
• 2 Cans Sliced New Potatoes

Preparation

Step 1

•Brown Beef Cubes in large pot, once browned add to crock-pot.

•In the large pot used for the beef, reduce heat to medium, warm oil and sauté onions and carrots 5-7 min.

•Add garlic, thyme and bay leaves; sauté 30 seconds

•Stir flour into wine and add to pot, cooking 1-2 minutes, scraping up browned bits in bottom.

•In a separate bowl add water, gravy mix and Bouillon cubes and microwave 1-2 min, or until cubes are dissolved.

•Add water mixture to pot and bring to simmer.

•Add Potatoes, Corn and contents of large pot into Crock Pot over the beef and cook on low for 6-9 Hours. Adding salt and pepper to taste and brown gravy mix to thicken.

•Serve over rice.