CROCKPOT BEEF STEW
Crockpot Beef Stew
- 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.