Ingredients: |
Ingredients: 3 pounds cubed beef stew meat
1/4 c. all-purpose flour
1/2 tsp. salt
3 Tbsp. olive oil
3 Tbsp. Worcestershire sauce
1 pound carrots, peeled and cut into 2-inch pieces
4 large potatoes, cubed
1 Tbsp. dried parsley
1 1/2 tsp. ground black pepper
2 c. boiling water
2 - 1 ounce envelopes onion soup mix
3 Tbsp. butter
3 large onions, quartered
2 Tbsp. minced garlic
1/2 c. burgundy wine
1/4 c. warm water
3 Tbsp. cornstarch
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Directions: |
Directions:1. Toss the beef, flour, and salt in a sealable bag until the beef is coated.
2. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet , cook until the beef is evenly browned on all sides; transfer beef only to the slow cooker/ do not clean the pan. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
3. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until onions are soft; add the wine to the skillet and cook for 5 minutes; pour the mixture into the slow cooker.
4. While the onion and garlic mixture is cooking, combine the boiling water and the soup mix in a small bowl; add to the slow cooker.
5. Stir to mix ingredients together.
6. Place cover on the slow cooker and set to high; cook for one hour. Reduce heat to low and cook until the beef is fork tender, 6-8 hours.
7. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes. |
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