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BackstoryI usually make this on the weekend because it does require more prep than usual crockpot recipes. However, we love it! Personally I don't like tomato-y stew, but if you do, a can of diced tomatoes or paste would be a good addition.
- 2 pounds cubed beef stew meat
- 2 cups red wine, divided
- 4 cloves garlic, minced, divided
- 1 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. extra virgin olive oil
- 1 cup sliced carrots
- 1 cup sliced celery
- 4 potatoes, cubed
- 1/2 cup frozen peas
- 8 oz. sliced mushrooms, stems removed and cut in half
- 2 bay leaves
- 1 Tbsp. dried parsley
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. ground black pepper
- 1 Tbsp. Worcestershire sauce
- 2 cups beef broth
- 3 tablespoons butter
- 2 onions, sliced
- 2 tablespoons all-purpose flour (optional)
- 3 tablespoons water (optional)
- Place meat, 2 cloves garlic, and 1 and 1/2 cup red wine in a container. Refrigerate for a couple hours, or overnight.
- In a large plastic bag, combine flour, salt, and pepper. In batches, add 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, about 5-7 minutes. Transfer meat to the crockpot, along with the broth, carrots, celery, potatoes, Worcestershire sauce, parsley, thyme, rosemary, and pepper.
- In the same skillet, melt butter and saute onions and remaining garlic until softened; remove to the slow cooker.
- Pour remaining red wine into the skillet, and deglaze the pan. Add liquid to crock pot.
- Cook on low for 7-8 hours. During last 30-40 minutes, stir in mushrooms.
- Stir in peas
- If stew needs thickening, mix flour and water together and pour into crockpot. Cook uncovered for 15 minutes.
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