Wednesday, April 27, 2011

Hearty Beef Stew

This beef stew is great for those days when you don't want to make a huge effort for dinner.

3 lbs cubed beef stew meat
1/4 cup flour
1/2 tsp salt
3 tbsp olive oil
1 cup carrots
4 large potatoes, peeled and cubed
1 tbsp parsley
1 tsp pepper
2 cups beef broth (you can use chicken or vegetable too)
1 pkg dry onion soup mix
3 tbsp butter
1 onion, sliced
1/4 cup red wine (white wine works too, if that's all you have)
1/4 warm water
2 tbsp flour

Put beef, flour and salt into a plastic bag and shake to coat the beef.

Heat olive oil in a large skillet over medium-high heat. Add beef and cook until the outside is browned. Transfer to a slow cooker along with carrots, potatoes, parsley and pepper.

In a small bowl, stir together beef broth and soup mix; pour into the slow cooker.

In the same skillet, melt butter and saute onions until softened; add to slow cooker.

Pour wine into the skillet and stir to loosen the brown bits stuck on the bottom; add to slow cooker.

Cook on high for 30 minutes, then reduce the heat to low and cook for 6 hours or until meat is tender.

In a small bowl, mix together 2 tbsp of flour with 1/4 cup warm water (make sure there are no lumps!). Stir into stew and cook on high uncovered for 15 minutes, or until it is thick.

Serve and enjoy!

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