Beef Stew in Red Wine Sauce (Crockpot) Food & Wine)

By ctaubenheim

Ingredients

• 1 Tblsp Unsalted Butter
• 2 Tblsp Olive Oil
• 2 lbs Trimmed Chuck, cut into pieces
• Salt
• Freshly Ground Black Pepper
• 1 Cup Finely Chopped Onion
• 1 Cup Chopped Celery
• 1 Tblsp Finely Chopped Garlic
• 1 Tblsp Flour
• One 750 Milliliter Bottle Dry Red Wine
• 2 Bay Leaves
• 1 Thyme Sprig
• 1 Carton Baby Bell Mushrooms
• 1 Carton Button Mushrooms
• Baby Red Potatoes (cut in half)
• Baby Yukon Gold Potatoes (cut in half)
• 15 Baby Carrots, cut into large chunks
• Chopped Fresh Parsley, for Garnish

Details

Preparation time 480mins
Cooking time 480mins

Preparation

Step 1

NOTE: I transferred everything to my crockpot to cook and I doubled the recipe and we were able to have four meals from it. In a large enameled cast iron casserole, melt the butter and add the mushrooms. Saute until butter has brown as well s the mushrooms. Take out of pot and set aside. Dredge meat pieces in flour, salt and pepper. Lightly brown in butter/olive oil mixture - towards end of browning add garlic, onion and celery, cook over moderate heat, stirring occasionally, until the onion & celery is softened, 5 minutes. Put everything in crockpot and add the chunked carrots, halved potatoes, wine, bay leaves and thyme, season with salt and pepper. Add packet of Mrs. Dash's seasoning mix and beef broth to cover 3/4 of the contents. Set on low and cook for 7 hours. Serve topped with a little bit of fresh parsley.